Shrimp Soup

Name: Shrimp Soup
Yield: 6
Ingredients: 1 kg of shrimp; juice of 1 lime; 2 tablespoons of parsley; 1 crushed garlic tooth; 2 tablespoons of tomato extract; 1 tablespoon of butter; 1 tablespoon of olive oil; salt and black pepper to taste; 250g of cooked, mashed potatoes; 4 eggs; 4 tablespoons of cornstarch; 1 can of heavy cream; 1 jar of creamy ricotta cheese; 4 1/2 cups of boiling water

1
1 kg of shrimp
2
juice of 1 lime
3
2 tablespoons of parsley
4
1 crushed garlic tooth
5
2 tablespoons of tomato extract
6
1 tablespoon of butter
7
1 tablespoon of olive oil
8
salt and black pepper to taste
9
250g of cooked, mashed potatoes
10
4 eggs
11
4 tablespoons of cornstarch
12
1 can of heavy cream
13
1 jar of creamy ricotta cheese
14
4 1/2 cups of boiling water

Ingredients

1
1 kg of shrimp
2
juice of 1 lime
3
2 tablespoons of parsley
4
1 crushed garlic tooth
5
2 tablespoons of tomato extract
6
1 tablespoon of butter
7
1 tablespoon of olive oil
8
salt and black pepper to taste
9
250g of cooked, mashed potatoes
10
4 eggs
11
4 tablespoons of cornstarch
12
1 can of heavy cream
13
1 jar of creamy ricotta cheese
14
4 1/2 cups of boiling water

Directions

1
Rinse the shrimp and season with lime juice, parsley, garlic, salt, and black pepper
2
In a pan, melt 1 tablespoon of butter and add olive oil
3
Simmer over medium heat, then add the shrimp and tomato extract
4
Refry for 5 minutes
5
Mix in the mashed potatoes, eggs, cornstarch, heavy cream, and ricotta cheese
6
Dissolve with a little water and add to the pan along with the remaining water
7
Stir well, cook until boiling, and thicken.