500 g of shrimp with shells
1/4 cup of olive oil (60 ml)
2 medium onions, cut into pieces
2 tomatoes, cut into pieces
2 spoons of chopped parsley
1 liter of water
Salt to taste
500 g of shrimp with shells
1/4 cup of olive oil (60 ml)
2 medium onions, cut into pieces
2 tomatoes, cut into pieces
2 spoons of chopped parsley
1 liter of water
Salt to taste
Clean the shrimp and reserve the shells and heads
In a pan with olive oil, sauté the onion, tomato, and parsley for 4 minutes over medium heat, stirring occasionally
Add the shrimp and cook for 3 minutes
Season, remove from heat, and set aside
In a pot, place the shrimp shells with water
Bring to a boil with the pan covered and let simmer for 10 minutes
Remove and strain through a sieve
Let cool slightly
Blend in a blender the mixture of shrimp with a little of the cooking broth from the shells
Place in a pan with the remaining broth from the shells, mix, and reheat
Check the seasoning and serve
223 calories per serving
