Spicy shrimp soup with coconut milk – a detailed recipe cooking.
Recipe author – Valerie Bertinelli – American actress
Time: 35 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr peeled large shrimp
- 1 tbsp. dry white wine
- 1 tbsp. l tomato paste
- 1 liter chicken broth
- 1 tbsp. l fennel seed
- 1 tsp salt
- 1 tsp cayenne pepper
- 1/2 tsp paprika
- 1 bay leaf
- 1 sprig of thyme
- 450 gr coconut milk
- 1.5 tsp grated lemon zest, plus 2 tbsp. l lemon juice
- 4 tbsp. l (60 gr.) Butter
- 2 tbsp. l chopped parsley
Recipes with similar ingredients: shrimp, white wine, milk coconut, fennel seeds, ground cayenne pepper, bay leaf, thyme, paprika, parsley
Recipe preparation:
- Combine the wine and tomato paste in a medium saucepan until dissolving tomato paste. Stir with broth, seeds fennel, salt, cayenne pepper, paprika, bay leaf and thyme; bring to a boil over high heat. Reduce the fire to minimum and simmer for about 15 minutes.
- Pour the broth mixture through a fine sieve into a clean pan; remove solid parts. Add coconut milk, lemon zest and lemon juice in a mixture of broth; bring to a boil over medium heat. Add shrimp and simmer until cooked. shrimp, about 3 minutes Remove from heat and add oil, stirring until the butter melts. Serve the soup in small bowls and sprinkle with parsley.
