Description
Potato soup with corn and shrimp is very tasty and healthy dish as shrimp contains protein and other useful substances. To prepare this soup you will need quite a bit of your time and effort because shrimp, like most seafood, prepared very quickly, it is important not to digest. Sharpness can be adjusted to your liking. Help yourself!
Ingredients
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Olive oil
1 Tbsp
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Onion
1 piece
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Garlic
1 tooth
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Broth
4 cup
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Chili
1 piece
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Potatoes
450 g
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Corn
1 cup
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Soy sauce
2 Tbsp
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Cream
1 cup
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Shrimp
450 g
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Salt
-
Black pepper
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Green onions
1 coup
Cooking
Heat the olive oil in a saucepan over medium heat. Onion and garlic finely chop and fry until translucent and aroma.
Spicy pepper cut into rings. If you want more spicy, leave the seeds, if not - delete.
Potatoes wash, peel and finely chop.
In a pan, add the potatoes, pepper and broth. Bring to a boil, reduce heat and simmer until the potatoes are done, about 10-12 minutes.
Peel shrimps. I leave the tail.
Pour soup into blender and blend. I do this with an immersion blender.
Return the soup to low heat, add the corn and shrimp. For spice add a sweet soy sauce TM Kikkoman, cook until cooked shrimp. Small Atlantic shrimp need to boil for 1.5-2 minutes, large king or tiger - 2,5-3 minutes. If they overcook, they will lose their tenderness and become "rubber" taste.
Pour the cream. Season with salt and pepper to taste. Bring to boil and remove from heat.
Serve and served to the table. If desired, sprinkle finely chopped green onion. Bon appetit!
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