500 g of shrimp with shells
4 cups of water (1 liter)
1/4 cup of olive oil (60 ml)
2 medium onions (200 g), cut into pieces
2 medium tomatoes (240 g), cut into pieces
2 tablespoons of chopped parsley
1 tablespoon of salt
500 g of shrimp with shells
4 cups of water (1 liter)
1/4 cup of olive oil (60 ml)
2 medium onions (200 g), cut into pieces
2 medium tomatoes (240 g), cut into pieces
2 tablespoons of chopped parsley
1 tablespoon of salt
Clean the shrimp and reserve in a bowl
Place the shells and head in a pot with water, cover and let simmer on high heat for 10 minutes
Remove and strain through a sieve
Discard the shells and head and reserve the broth
Let it cool slightly
In a large pot with olive oil, sauté the onion, tomato, and parsley over medium heat, stirring occasionally until the onion is soft (about 4 minutes)
Add the shrimp and cook for about 3 minutes
Season with salt and remove from heat
Add half of the reserved broth and blend everything in a blender until smooth (reserve 8 shrimp for garnish)
Return to the pot, add the remaining broth, mix well, and bring to a boil again
Distribute the soup among four deep plates or four soup bowls, garnish with the whole shrimp, and serve immediately
223 calories per serving
