Seafood is not only very tasty, but also useful. If you are fed up with borsch and filling soups like it, try making prawn soup. It is difficult to find a person able to resist this delicious dish. The dish turns out so appetizing and tasty that it is not embarrassing to offer it to guests. Households, too, will not refuse such a treat.
Cooking Features
The main ingredient of the cream soup with shrimp is expensive, so it is important not to spoil the dish when cooking it. The process of cooking dishes is simple, but requires consideration of some subtleties.
- Recipes often indicate the weight of shrimp that have already been peeled. If you get unpeeled crustaceans mollusks, then you will need 2-3 times more. A certain role is played by their size and the amount of ice glaze covering them.
- When choosing, preference should be given to the product without dark spots and with a minimum layer of ice crust.
- It is impossible to thaw prawns in the microwave, because they contain a lot of protein, which collapses with a sharp temperature drop.
- Small shrimps are cooked for no more than 5 minutes, large ones - 10 minutes. Do not cook them longer, otherwise they will become tough. Put this product in the soup one of the last.
- If you chop the shrimp with other products, leave a few pieces whole to decorate the finished dish. Many recipes suggest chopping only vegetables, so you should pay attention at what stage a particular recipe requires you to turn the products into puree.
- A blender is most commonly used to make a creamy consistency to the soup. It is more convenient to use the immersion device. When working with him you need to be careful: forgetting to turn it off at the time of immersion in or out of the soup, you risk getting burned by flying splashes.
- Creamy taste of cream soup with shrimps gives milk, cream, cheese, butter. Such dishes are more tender.
When served with soup, it doesn’t hurt to offer wheat croutons. They are easy to make yourself, but if you use the store, give preference to those who have the least intrusive flavor. You can use crackers with shrimp or dill.
Shrimp Cream Soup
Composition:
- boiled-frozen shrimps in their shells - 0.5 kg;
- water - 0, 5 l;
- white table wine - 50 ml;
- flour - 7-8 g;
- cream - 100 ml;
- butter - 60 g;
- salt, paprika - to taste.
Preparation Method:
- Remove the shrimp from the freezer in advance so that they thaw. Drain excess liquid, allow shellfish to dry.
- In a saucepan, melt 40-50 g of butter, put shrimp in it. Cook them for 2-3 minutes.
- Add wine, stew for a couple of minutes.
- Fill with warm water. 2 minutes after boiling the liquid, remove the saucepan from the fire.
- Flip the shrimp into a colander, but do not pour the broth.
- Freeze the shrimp free from the shell, fold into the bowl of the blender. Add to them half a glass of decoction, turn into a puree. Do not forget to postpone a few shrimp to decorate the finished soup.
- Mix the shrimp mass with the remaining broth.
- In a clean frying pan, melt the remaining butter, fry the flour in it.
- Pour in the cream, whipping. Boil a minute, remove from heat.
- Salt prawn soup, bring to a boil. Pour creamy sauce into it in a thin stream, stirring the soup incessantly. Boil a minute and remove from heat.
Spill the soup in plates, sprinkle it with paprika, garnish with postponed shrimps.
Mashed potatoes soup with shrimps
Composition:
- potatoes - 0.5 kg;
- shrimps cooked and frozen (peeled) - 0, 25 kg;
- onions - 100 g;
- carrots - 100 g;
- butter - 80 g;
- water - 0, 5 l;
- milk - 0, 25 l;
- cream - 0, 25 l;
- garlic - 2 cloves;
- fresh dill, salt, turmeric, nutmeg - to taste.
Preparation Method:
- Thaw the shrimp, let it drain, dry it with a towel.
- Peel the potatoes, cut them into pieces of approximately 1-1, 5 cm. The shape of the pieces does not matter, as you still have to chop the vegetables.
- Scrape, wash carrots. Blot with a towel, coarsely rub.
- Free the onion from the peel, cut into small cubes.
- At the bottom of the pan in which the soup will boil, melt the butter, using about half the amount indicated in the recipe.
- Put onions and carrots in it. Pass the vegetables for 5 minutes. Sprinkle with flour. Stir. Add potatoes.
- Mix milk with water, pour over vegetables. Boil until the potatoes are completely soft.
- Turn the contents of the sauce in a mashed potatoes using an immersion or conventional blender. If the house does not have such a technique, you can do without it, by chopping the soup through a sieve.
- In a pan, melt the remaining butter.
- Finely chop the garlic, put in butter, fry for 1-2 minutes.
- Put the shrimps in the pan, roast them for 2-3 minutes.
- Put the shrimp in the soup pot. Add salt, spices, finely chopped parsley. Pour in the cream, mix.
- While stirring occasionally, bring to a boil, cook for 2-3 minutes and remove from heat.
When pouring soup on plates, make sure that everyone gets about shrimp equally equal.
Cheese cream soup with shrimp
Composition:
- potatoes - 0, 8 kg;
- carrots - 100 g;
- peeled shrimps - 0, 25 kg;
- processed cheese - 0, 2 kg;
- water - 1 l;
- milk or cream - 100 ml;
- salt, spices - to taste.
Preparation Method:
- Wash, peel the vegetables, cut into small cubes, cover with water and cook until soft.
- Pour out about half of the vegetable broth. The rest, together with vegetables, whisk with a blender, turning into a puree, or pass through a sieve.
- Chop cheese on a coarse grater.
- Heat the vegetable broth, add cheese to it. Cook over low heat, stirring until the cheese is completely dissolved.
- Pour into a saucepan with vegetable puree, bring to a boil.
- Salt and pepper, add milk and shrimps, boil 5 minutes after re-boiling the soup.
The soup brewed according to this recipe has a particularly delicate texture and a pronounced creamy taste that ideally accentuates the taste of shrimp.
Vegetable cream soup with shrimps and cream cheese
Composition:
- potatoes - 0.5 kg;
- cauliflower - 0, 2 kg;
- Bulgarian pepper - 0, 2 kg;
- carrots - 100 g;
- peeled shrimps - 0, 3 kg;
- cream cheese - 0, 2 kg;
- water - 1, 5 l;
- salt, spices - to taste;
- whipped cream (optional) - to taste.
Preparation Method:
- Wash, peel potatoes, cut into cubes of medium size.
- Peel carrots, cut into slices.
- Pepper free from seeds, cut into quarters rings.
- Rinse the cabbage, disassembled into inflorescences.
- Boil water, dip the vegetables in it and boil them until soft.
- Boil the shrimp separately.
- When the vegetables are cooked, turn them together with the broth into a puree in any way you like.
- Dice the cheese.
- Bring the soup to a boil, add salt, spices and cheese. Boil until the cheese pieces dissolve.
When serving, decorate the soup with whipped cream. Arrange the ready shrimp in plates filled with soup.
Shrimp puree soup has a pleasant texture and delicate flavor. It can be prepared not only for a family dinner, but also to treat guests.
