Shrimp soup with rice and lemon juice
Miscellaneous / / October 26, 2021
This soup with shrimp, spicy tomato sauce, celery, pepper and cilantro will captivate you with its unusually rich taste and aroma.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 50 minutes
Ingredients
- Shrimps 600 g
- Sweet pepper 1 piece
- Carrots 1 piece
- Celery 2 stalks
- Onions 1 piece
- Cilantro 2-3 twigs
- Parsley 2-3 sprigs
- Vegetable oil 2 tbsp. spoons
- Rice 120 g
- Spicy tomato sauce 2-3 tbsp. spoons
- Salt 1 tsp spoon
- Ground black pepper to taste
- Water 1 200-1 500 ml
- Lemon to taste
Cooking method
Peel the shrimp. Cut about a third of the seafood into small pieces.
Cut the peppers, carrots and celery into small pieces. Chop the onion. Chop the cilantro and parsley.
Heat oil in a saucepan over medium heat. Fry the onion with the pepper, celery, cilantro and parsley for 5 minutes.
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Add chopped shrimp, rice, sauce and carrots. Season with salt and pepper.
You can add more sauce for an even richer taste.
Pour in water, bring to a boil and, stirring occasionally, cook over low heat for 15–20 minutes.
Add the remaining shrimp to the soup and cook for another 3-5 minutes.
Remove soup from heat. Toss with lemon juice and - if desired - add a couple of citrus slices.
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