Creamy Shrimp and Mushroom Soup
Shrimp is one of the most famous seafood spread around the world, and is characterized by its delicious taste, and it has other names, which are shrimp and prawn, and shrimp is one of the most important types of meat that consists of a small percentage of calories and fat, and shrimp have several types and colors, there are pink shrimp, gray shrimp, and brown shrimp. Pink shrimp is one of the most common species.
See also: Shrimp soup with vegetables
Shrimp soup is one of the most delicious soup recipes loved by people, as it consists of a high amount of useful nutrients, vitamins and high minerals. In several ways, including cream, including shrimp soup with cream and mushrooms, and others.
Nutritional value of shrimp
Shrimp has a high nutritional value, as it consists of high concentrations of selenium and vitamin B12, and it also contains a high percentage of proteins, phosphorous, choline, copper, iodine, vitamin B3 and B6, zinc, vitamin E, omega-3, pantothenic acid and vitamin "a"
Shrimp soup
Shrimp Soup Ingredients:
Half a tablespoon of butter.
A kilo of peeled shrimp.
Some salt and black pepper as needed.
Two cloves of minced garlic.
One chopped onion.
One sweet red pepper cut into cubes.
A tablespoon of grated ginger.
Lemon juice.
Two tablespoons of chopped fresh coriander.
How to make shrimp soup:
Put the butter in a suitable saucepan on the fire, add the shrimp and stir well until it turns pink, add salt and black pepper to taste.
Add the onion, garlic and red pepper to the mixture and stir for 3 minutes, then add the ginger and stir the whole mixture for a minute.
Put four cups of water on the mixture, leave until the shrimp is cooked, add the coriander to it, so that the soup is ready to be served, with lemon.
Creamy Shrimp Soup
Creamy Shrimp Soup Ingredients:
Half a kilo of peeled shrimp.
some milk.
Sufficient amount of water.
Minced onion.
Some parsley.
Three cloves of minced garlic.
Two tablespoons of oil.
Two tablespoons of butter.
Two tablespoons of starch.
Half a cup of cooking cream.
Salt and black pepper, to taste.
How to make creamy shrimp soup:
Put a pot of water on the fire and peel the shrimp in it.
Leave the water to boil for a quarter of an hour, and the water is filtered from the peel and left aside.
Put a pot on the fire, add oil and shrimp, and stir over a low heat until it changes color, then put it away from the fire.
Put the butter in another saucepan on the fire until it melts, add the onions and garlic and stir until the color of the ingredients becomes yellow.
Add starch with stirring, then salt, black pepper, and milk gradually, stirring occasionally.
Add the water resulting from the shrimp peel and stir, then put the cream and shrimp and stir until the consistency is a little firm, and the soup is ready to be served.
Garnish the dish with parsley.
Creamy Shrimp and Mushroom Soup
Cream of Shrimp and Mushroom Soup Ingredients:
Half a kilo of peeled shrimp.
A cup of mushroom.
Two tablespoons of starch.
Four tablespoons of corn oil.
Two tablespoons of minced garlic.
Green onions cut into slices.
a cup of milk.
Half a cup of cooking cream.
Chopped coriander.
Minced ginger.
Salt and black pepper, to taste.
How to prepare cream of shrimp and mushroom soup:
Wash the peeled shrimp well, and season with salt and black pepper.
Put the oil in a frying pan on the stove and let it heat up.
Add shrimp to it and stir from time to time, until its color changes, and set aside from the fire.
Put the remaining oil from the browning of the shrimp, garlic and ginger, and stir well.
Add mushrooms, fried shrimp and green onions, stir slightly, and add milk and cream to the mixture.
Dissolve the starch in a little water, and add it to the previous mixture with stirring, to obtain a thick texture.
Add coriander and stir well, so that the soup is ready to be served.
Shrimp helps to get rid of body obesity, and reduce the body's exposure to excessive weight gain, and shrimp meat is a natural alternative to protein and meat sources, as it reduces weight and treats obesity.
Seafood rice
Ingredients
5 minutes
3 people
Rice with seafood
3 cups chicken broth a pinch of saffron 1/4 kilo of peeled shrimp 2 teaspoons kosher salt ½ teaspoon ground black pepper 2 tablespoons olive oil 1 1/2 cups chorizo, thinly sliced 1 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon paprika 1 1/2 cup rice ½ kilo tomatoes, diced ½ pound of mussels, washed and chopped ½ cup frozen peas ½ squeezed lemon ¼ cup chopped fresh parsley leaves
How to prepare
25 minutes
Place chicken broth in a microwave-safe measuring cup and microwave on high power for 3 minutes until heated through.
Stir the saffron with chicken broth and set aside.
Dry the shrimp on a cutting board with paper towels, season with 1 teaspoon of salt and black pepper on both sides and set aside.
Heat the olive oil in a deep frying pan over a medium to high heat until it starts to shimmer.
Add the chorizo and leave for 3 minutes, stirring, until it turns brown.
Add onions and saute until softened, about 3 minutes.
Add garlic and paprika, and stir for about 30 seconds, until fragrant.
Add the rice and stir-fry until slightly toasted for a minute.
Add the tomatoes and chicken broth, and stir until the ingredients are mixed together.
Reduce the heat and cover the pan with a lid.
Leave the rice without stirring until cooked for 15 minutes.
Remove the lid and arrange the shrimp, mussels and peas over the rice.
Cover and increase the heat from medium to high.
Simmer until shrimp are opaque and mussels open, 5 minutes.
Remove the lid, pour the lemon juice over it and sprinkle with the remaining amount of salt and parsley.
In serving dishes, put rice with seafood and serve it hot for your family with health and wellness.