Wednesday, May 26, 2010
Creamy Shrimp Soup
My friend Lily asked me to post this recipe, and it has taken me a little while to do it. This is the simplest and easiest recipe for Creamy Shrimp Soup or Sopa de Camaron, as we call it, and it is definitely El Salvador style soup. Here it is, for Lily, as well as for everybody else! I hope you will try it ;-)
-1 lb shrimp. It really depends on you, but if you have the shell, the tail, and even the head on the shrimp, it will be more flavorful.
-1/2 bunch fresh cilantro, chopped
-1 white onion, chopped
-1 large or two medium tomatoes, chopped
-a little fresh mint (not peppermint), you know, YerbaBuena, chopped
-2 cloves garlic, minced
-1 celery stalk and some leaves if possible, chopped.
-i cup or more of heavy cream or Salvadoran cream
Saute everything (except the shrimp)in some butter, in a soup pot, then add the shrimp, and saute a little more, making sure all the flavors are mixing together. Then add some water to cover it all, bring this to a boil. When it comes to a boil add a cup (or more if you want) of heavy cream (crema salvadorena is what I use) and simmer for a few more minutes while stirring. Check the seasoning and add salt and pepper as needed. Enjoy with an ice cold beer.