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 spoons of chopped parsley
1 spoon 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 spoons of chopped parsley
1 spoon of salt
Clean the shrimp and reserve it in a bowl
Place the shells and head in a pot with water, cover and let it boil at 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, and reheat at high heat
Distribute the soup among four deep plates or four bowls, garnish with whole shrimp and serve immediately
Cals: 223 per serving
