Shrimp Soup

Appetizers • European

Time 1 hour 30 minutes

Ingredients 12

Servings 4

Description

Tomato paste can be replaced with ketchup.

Ingredients

Onion 2 heads
Shrimp 25 oz
Carrot 1 piece
Passata Tomato Sauce 2 tablespoons
Cognac 0 oz
Cream 22% 15 fl oz
Orange Bell Peppers 1 piece
Orange Bell Peppers 1 piece
Vegetable Oil 5 fl oz
Salt to taste
Orange Bell Peppers 1 piece
Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Wash the shrimp and boil them in salted boiling water for 3 minutes.

Step 2

Drain in a colander and let cool.

Step 3

Remove the heads and shells.

Step 4

Place the shells and heads in a dry skillet and put in a preheated oven at 390°F for 15 minutes.

Step 5

Peel and chop the onion and carrot coarsely.

Step 6

In a pot, heat 1 tablespoon of oil and sauté the vegetables for 4 minutes.

Step 7

Add the shrimp shells and heads, cook for 2 minutes.

Step 8

Pour in the cognac and ignite it.

Step 9

Once the cognac burns off, add the tomato paste and 1 cup of water to the pot.

Step 10

Simmer on low heat for one and a half hours, occasionally adding hot water (about 2 cups).

Step 11

Strain the soup through a sieve, pressing the solids with a spoon or pestle. Return the bisque to the heat and bring to a boil.

Step 12

Bring the cream to a boil, but do not let it boil.

Step 13

Slowly pour it into the soup, season with salt and pepper, bring to a boil, and immediately remove from heat.

Step 14

While the bisque is cooking, wash the peppers, cut them into 4 pieces, and remove the seeds.

Step 15

Place on a baking sheet, drizzle with the remaining vegetable oil, and roast in a preheated oven at 390°F for 20 minutes.

Step 16

Transfer the peppers to a bowl, cover, and let cool, then peel off the skin.

Step 17

Chop the peppers into small pieces separately.

Step 18

Season with salt and pepper.

Step 19

In the bottom of very small cups, place 1 teaspoon of chopped peppers and a few shrimp.