How to use shrimp shells. Recipes for preparing shrimp broth and cream soups

Shrimp broth is one of the main ingredients when cooking with seafood. Its taste and aroma are worth gold.

The idea behind this broth is to use it as a water substitute in fish and seafood recipes that call for it. And let me clarify: you can use this recipe to prepare broth with shrimp, squid, mussels or clams.

You can also use shrimp broth to make seafood sauces, fish sauces, seafood soups, cream recipes, etc.

Just imagine a seafood broth dish. Or seafood risotto, where instead of water, use this precious liquid. Did you feel the taste? Well then get down to business!

Preparation of shrimp broth

1. Shrimp must be fresh or fresh frozen
2. You can mix shrimp and mussels. Some people add fish heads to add extra flavor to the broth.
3. The pan must be deep enough to accommodate all the ingredients.
4. Salt and bay leaf
5. Olive oil 20 gr.

Shrimp broth recipe

This shrimp broth is quick and easy to make.

Ingredients:

• 300 grams of fresh shrimp heads and tails
• 1 liter of water
• 2 bay leaves
• 1 pinch of salt
• 20 grams olive oil

Preparation:

• Heat the oil in a frying pan and add the cooked shrimp, fry for 2 - 3 minutes.
• Transfer the lightly fried shrimp into a saucepan, add 1 liter of water, add salt and bay leaf.
• Place on the fire at maximum power, after it starts boiling, reduce the temperature by half.
• After about 25 minutes, remove from heat. Strain the broth through a sieve and you're done.

You can store shrimp broth in the refrigerator for no more than 5 days or freeze it in the freezer until needed.

I wish you bon appetit.

• recipe:

Shrimp are a real seafood delicacy. Gourmets around the world value crustaceans for their taste, and doctors value them for their benefits to the human body. Mostly shrimp are sold boiled and frozen, so they usually do not require long-term heat treatment. With them, any dish will become tasty and attractive, even simple shrimp soup, which can be prepared in different ways.

What is glucosamine

This monosaccharide is produced by chondrocytes (cartilage cells) from glucose and glutamine. It becomes a source of collagen for cartilage tissue, that is, it performs the function of joint regeneration. When there is enough substance in the body, restoration of articular cartilage begins. In addition, glucosamine has minor anti-inflammatory effects.

The substance strengthens not only cartilage, but also other tissues - ligaments, tendons, blood vessels, synovial fluid (which is its main component), muscles, skin and bones, nails and hair. When there is enough glucosamine in the body, bones absorb calcium better and become stronger.

Organic meats and seafood contain a tiny amount of glucosamine: this is not enough for the daily requirement

General principles

Shrimp broth can be cooked with the addition of various ingredients, but most often the delicious sea creatures are combined with cream and cheese. Often mushrooms, dry white wine, vegetables, fresh herbs and various spices are additionally added to first courses. There are options for first courses, where shrimp are in perfect harmony with the taste of any citrus fruit.

Whichever recipe you choose, you need to remember that shrimp are a delicate product that does not tolerate prolonged heat treatment. On average, three to five minutes are enough for the seafood to be ready. If you keep them in boiling water, they will lose their juiciness and taste like rubber. It is because of this that shrimp are usually added only at the end of cooking.

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Shrimp are suitable for those who are watching their figure, because they are low in calories. Due to the presence of protein in large quantities, the nutritional value of seafood is invaluable. There are about 98 calories per 100 g. But if you cook crustaceans with sauces or breading, their calorie content can triple.

It’s not for nothing that this seafood is called a storehouse of minerals, vitamins and amino acids. It contains iodine

, protein, fat-soluble vitamins, sodium, calcium, folic acid. Regular consumption of shrimp helps fight diseases of the kidneys, thyroid gland, immune system, and cardiovascular system. They have a good effect on the condition of hair, skin, nails, increase immunity and reduce the manifestations of allergic reactions.

It is not surprising that this valuable product is increasingly being consumed not only in boiled form, but also in combination with other products.

Contraindications and precautions

All over the world, a common type of allergy is the rejection of seafood, especially those with red pigments in the shells - crabs, lobsters, crayfish, shrimp, squid, red fish, corals. Allergies are caused by special proteins and dyes. It is known that the reaction does not apply to “white” species.

As a rule, indigenous residents of coastal areas have an innate strong immunity to such products

But people with hypersensitive skin, weak immunity, prone to rejection reactions, as well as those who are not geographically predisposed to eating southern shellfish, should treat the sauce with caution. If you are not allergic to shrimp, you can try the dressing, but little by little

It is also worth refraining from seafood dishes during colds and other diseases that weaken the immune system and intoxications. Otherwise, while fighting germs and toxins, the body may develop an allergic reaction to potentially dangerous food.

Food preparation

When choosing shrimp, you need to take into account some nuances. If you buy a fresh frozen product, then the tail of the crustacean should be bent, and the color of the head will vary from green to light shades, but not black. There should not be a lot of ice on the shrimp.

Pay attention to the shell. If it is dry, this is a clear sign that the seafood is old, and it will taste accordingly. Ideally, a quality product

the shell is slightly damp, without white spots.

Unpeeled fresh frozen specimens must be properly defrosted before cooking: on a separate shelf in the refrigerator, it is better to leave them there overnight. Then they are removed from the shell, head and internal films. Boil for five minutes.

If you take boiled-frozen products, they are already sold peeled and ready to eat. You just need to throw the seafood into boiling water and catch it in two to three minutes.

Classic cheese soup recipe

You can’t ignore shrimp cream soup if delicate and light cream soups often appear on the menu. This dish is a must try; it belongs to exotic oriental cuisine. But this does not change the fact that shrimp cream soup is very easy to prepare yourself. It is prepared exclusively with chicken broth, which is boiled in advance. The chicken can then be used in the preparation of any other dish. For the soup you will need:

It's very easy to make creamy shrimp soup.

. The recipe does not cause any difficulties even for beginners. First, peel the potatoes, cut them into cubes and boil them in chicken broth. Cleaned shrimp are thawed, drained in a colander and fried in hot oil for about two minutes. Pepper and salt them to taste.

Boiled potatoes are mashed directly in the broth to a pulp. Processed cheese is grated or crushed with a sharp knife and sent to the broth. Next add chopped garlic. Bring the contents of the pan to a boil, add fried shrimp a minute before the end of cooking.

Before serving, it is usually decorated with grated cheese and sprigs of fresh herbs. The cheese curd itself is delicious, and the fried shrimp add richness and a nice flavor.

Vegetable option with shrimp

This first dish retains a lot of useful things, for example, easily digestible proteins that are present in seafood. And the vegetables themselves are very beneficial for the human body, and they perfectly highlight the taste of the dish and crustaceans. But it’s better to take fresh frozen shrimp. If this is not possible, then you can use boiled-frozen products. To prepare you will need:

First, peel the shrimp and boil in salted water for a couple of minutes. Take it out of the water and put it aside for now. Add rice to the shrimp broth and cook for seven minutes. The onions and carrots are peeled, the carrots are cut into slices, the onions into half rings, and individually fried in oil.

The tomatoes are peeled and cut together with bell peppers, after which they are added to rice. Add green beans, cook for five minutes, then add roasting and spices to taste.

Boiled shrimp are fried in butter for one to two minutes with the addition of paprika and salt. Next, they are placed in the soup along with olives, simmered for one minute and removed from the stove. Chopped parsley is added separately to each serving of hot soup.

Creamy mushroom option

This delicious and healthy soup will conquer everyone with its tenderness. You will want to resort to this recipe again and again. At the same time, preparing it is not at all difficult, you just need to prepare the necessary ingredients:

First, the shrimp are thawed and fried in melted butter. Separately, fry the chopped champignons until soft. Mushrooms are mixed with crustaceans, broth and wine are added, celery and spices are added and simmered for ten minutes over low heat.

The celery is then removed from the broth, and all remaining contents are crushed with a blender. The soup is diluted with heavy cream. Each serving is individually topped with whipped cream. Served hot.

Successful combinations

Shrimp soup can be supplemented with different ingredients if desired. For example, a combination of seafood and beans is considered successful. This soup is recommended for children aged five years and older. The following products are required for preparation:

• 250 g shrimp;
• 200 g each of white beans, parsnips, celery root;
• two potatoes;
• bulb;
• a glass of cream;
• olive oil, garlic, salt - to taste.

The beans are boiled in advance, but canned beans are allowed. Peeled garlic and onions are chopped in a convenient way. Parsnips and celery are cut into small strips. Vegetables are fried for a couple of minutes in olive oil.

The shrimp are peeled and placed in boiling water. The potatoes are peeled and cut into cubes. Shrimps are taken out of the resulting broth and potatoes with fried vegetables are sent there, boiled for fifteen minutes, beans are added, and heavy cream is poured in. Salt to taste.

The soup is ground in a blender and whole shrimp or cut into pieces are added to it. You can garnish with sprigs of herbs before serving.

No less successful is the first course option with bell pepper. It is prepared in the Mediterranean style. A characteristic feature is the cooking process, the components are crushed by rubbing. This feature greatly simplifies the process of preparing delicious soup. Ingredients required:

• 500 g pepper;
• 500 ml cream;
• 300 g shrimp;
• 30 g ginger;
• a piece of parmesan;
• several cloves of garlic;
• chicken broth, butter and olive oil, thyme, cherry tomatoes, thyme, basil - to taste.

Bell peppers are peeled from seeds and white membranes and cut into cubes. Ginger is peeled and cut into strips, garlic - into halves. Pour a mixture of butter and olive oil into a frying pan, add pepper and ginger. Salt and pepper to taste.

Separately, heat a small amount of chicken broth with cream. This mixture is sent to the pepper, when it turns slightly yellow, simmer for another ten minutes.

The cheese is grated. The plate is covered with cooking parchment, and a line of cheese is laid on top, put in the microwave for half a minute and cooled. The result is cheese chips, which this recipe cannot do without. A dried product is prepared from cherry tomatoes. To do this, they are laid out on parchment, garlic, olive oil and several sprigs of thyme are added. Then place in an oven preheated to 70 degrees for an hour. The resulting tomatoes are cut in half.

It is better to take ready-made marinated shrimp or marinate them yourself in a mixture of olive oil, rosemary, thyme and salt and pepper. Place marinated shrimp in a frying pan, add garlic and fry until golden brown. Prepared vegetables are passed through a blender. The thick soup is poured into portioned bowls, and shrimp, cherry tomatoes and cheese chips are placed on top. This is how it is served to the table.

With melon and pear

If your soul requires something completely unusual, you can prepare an original version of shrimp soup. It is served chilled and is more considered a summer dish. To prepare it you need:

First, a marinade is prepared for the shrimp. Chop the cilantro, add it to the peeled shrimp, add oil, pepper and salt. Then cover the container with cling film and leave to marinate at room temperature.

The melon is peeled and seeds removed, cut into cubes, and the pulp is made into a homogeneous puree. Sufficiently ripe pears are peeled and cut into cubes. Ginger root is peeled and grated. The juice is squeezed out of the lime and the zest is grated.

The melon with pears, juice, zest, ginger and cilantro are already ground together in a blender and put in the refrigerator. Marinated shrimp are put on skewers and fried in hot oil. The chilled puree soup is poured into portioned bowls, shrimp are placed on top and served.

Every housewife should know general tips that will help prepare a truly culinary masterpiece. You should adhere to the following recommendations:

Shrimp soup is a good solution for those whose daily menu cannot do without healthy seafood. Even those who don’t particularly like crustaceans should include soups with these ingredients in their menu. A variety of culinary recipes will help you prepare a dish that you will definitely like and will gather the whole family at the table with just the aroma.

Attention, TODAY only!

After them, there are usually three liters of broth left, which is just a shame to throw away. But I had to... until salvation from wastefulness appeared in the form of this recipe.

• 1 kg shrimp
• spider web vermicelli
• 1 carrot
• 1 onion
• dill

To prepare the base, shrimp broth itself, you need to boil shrimp with dill in boiling water, at the rate of 1 kg of shrimp per 3 liters of water. Cook for 3-5 minutes.

Strain the broth and set aside while preparing the frying.

To prepare the frying, fry the onion, cut into half rings, until golden brown.

then add the grated carrots

and fry for another 5-10 minutes.

Bring the broth to a boil and reduce heat to medium. Add the roast, add salt to taste and cook for 5 minutes.

No matter how much salt you add, the soup still turns out a little sweet. In principle, this is for the best, the dish is prepared in the spirit of Thai cuisine, and there it is sweet and salty at the same time, as well as spices - this is the norm.

Add 1 handful per 1 liter of soup. Cook until the vermicelli is cooked.

On the first attempt, the soup was cooked with potatoes, which turned out to be unnecessary. But if anyone needs it, potatoes are added after frying. Vermicelli is added when the potatoes are almost cooked.

PS

If you have no salvation from your wife’s progressive ideas, you need to use exclusively iodized salt, and you don’t have the strength to fight, then this recipe is like a salvation for you, because the food is rich in iodine. Because of the shrimp, actually.

Everyone knows about meat, fish and vegetable broths and many know how to cook, but can you prepare it based on seafood, for example shrimp? The shrimp broth, the recipe for which we will give, turns out to be very aromatic and tasty.

Recipes

French Bisque sauce from “waste”

This secret recipe will stun everyone who didn’t know it before, because it allows you to not only enjoy delicious dishes, but also save a lot of money. The fact is that bisque is made from the shells and heads of shrimp, which, as you know, make up a decent portion of the weight of the seafood - and they don’t have to be thrown away.

You can even serve bisque sauce on toast or with your morning scrambled eggs and potatoes, but more often it is seasoned with stewed meat with a delicate side dish, for example, rice, as well as all kinds of creamy soups.

Ingredients:

• 350 gr. offal (heads, tails and shells of shrimp);
• 1 small onion;
• 1 carrot;
• 200-250 gr. tomatoes canned in their own juice;
• 150-200 gr. stalk celery;
• dried sage, salt, pepper - to taste;
• 2 tbsp. cognac or brandy;
• 2-3 tbsp. heavy cream (optional);
• olive oil - for frying, 3-4 tbsp.

Prepare the sauce in stages:

• First you need to wash and dry the offal. Experienced chefs recommend drying it in the oven on a lined baking sheet to achieve a piquant aroma. If large products are used, they must be cut into smaller pieces.
• Next, the vegetables are peeled; the rough films must be removed from the celery. You can chop vegetables into cubes or strips.
• In heated oil, simmer onions and carrots in a frying pan, add celery and fry until tender. Then add the shrimp mass and process for 2-3 minutes, after which alcohol is introduced and the alcohols are allowed to evaporate.
• At the end, add crushed tomatoes, salt and pepper and 150-180 ml of boiled hot water (you can add it gradually so as not to spoil the consistency of the sauce). When the mixture boils, simmer it under the lid for about 40 minutes, stirring occasionally.
• Upon completion, remove the sauce from the heat, add sage and leave for another 20 minutes. Grind the cooled mass with a blender until smooth. Serve the sauce chilled in the refrigerator.
• As for the cream, you can add it at the same time as the tomatoes or when the sauce is ready, or you can omit this component.

Garlic sauce for pasta, potatoes or grilled cheese

You can make another delicate shrimp-based sauce that is the perfect addition to your everyday lunch or dinner. No frills, just a delicate combination of your favorite flavors.

Ingredients:

• vegetable oil - 2-3 tablespoons;
• heavy cream - 2-3 tablespoons;
• peeled shrimp - 100 gr.;
• shrimp broth - 1 tbsp;
• garlic - 2 teeth;
• white wine - 50 gr. (can be replaced with dry or 1 tbsp balsamic vinegar);
• salt, pepper mixture, rosemary - to taste;
• parmesan or other similar cream cheese - 30 gr.

Boil shrimp, crab or fish in advance to get a rich broth. Heat oil in a frying pan and fry chopped garlic and shrimp fillets in it, then add wine or vinegar and spices (except rosemary), and evaporate the alcohols a little. Then the mixture is poured with cream and simmered for several minutes until it acquires a slightly yellow caramel hue.

A couple of minutes before readiness, add rosemary and grated cheese, stir the mass and remove from heat. This sauce with shrimp is suitable for pasta or spaghetti, baked fish or grilled cheese, for potatoes with omelet or puree soup. It should be served warm.

Spicy shrimp sauce

Those who love more vivid experiences will love the ocean recipe for sauce with shrimp - hotly spicy, richly salty and sour. This dressing will go well with grilled fish, tartlets or homemade chips.

You will need:

• 200 gr. frozen shrimp;
• vegetable oil for frying (preferably olive or palm);
• juice of half a lemon;
• 2 teeth garlic;
• half a chili pepper;
• ground red pepper and paprika - on the tip of a knife;
• oregano;
• soy sauce - 2 tsp. (taste);
• 2 tbsp cream.

Heat the oil in a frying pan and fry the frozen peeled shrimp with garlic. Then add lemon juice and soy sauce and simmer the mixture for several minutes. Next, you need to add spicy seasonings, pour cream over the mixture and simmer over low heat until fully cooked.

When the mass has cooled down a little, it must be crushed in a blender. If necessary, you can dilute the grounds with broth, boiling water, butter or cream, but you need to make sure that the last 2 components do not interrupt the subtle aroma of seafood with spices.

This sauce can also be served with fried rice or omelettes, corn porridge and soups.

Every lover of the aroma of the sea and dietary cuisine will appreciate these amazing recipes. Bon appetit!

Administrator Author of articles about seasonings for your favorite dishes

Fragrant shrimp shell broth

Ingredients:

• 4 sprigs of fresh Italian parsley;
• 1 sprout of fresh thyme;
• 1 bay leaf;
• 4-5 pcs. peppercorns;
• 60 ml olive oil;
• 1 yellow onion;
• 1 carrot;
• 2 stalks of celery;
• 125 ml dry white wine;
• 185 g shrimp shells.

This amount of ingredients is calculated for approximately 3.75 liters of broth.

Step-by-step preparation:

To prepare the broth according to the recipe, we will use a lot of different herbs to make the broth tasty, aromatic and beautiful in color. Soup made with this broth will have a pronounced shrimp aroma. So, first wash all the herbs, and wrap the parsley, thyme, bay leaf and peppercorns in a piece of gauze (muslin) and tie with a harsh thread to make a bouquet garni.

Meanwhile, prepare the vegetables for the broth. The onion must be peeled and cut into large pieces.

Peel the carrots and cut into large strips.

We will use celery stalks in the recipe. They need to be washed and cut into large pieces.

In a large soup pot, heat olive oil over medium heat until shimmering. Add onions, carrots, celery and simmer for 4-5 minutes, the vegetables should become soft, but not brown.

Pour the wine into the vegetables and use a spoon to scrape any brown bits from the bottom of the pan. Increase the heat to medium-high and cook the vegetables until the wine has almost completely evaporated. Add 4 liters of cold water, shrimp shells and bouquet garni and bring the broth to a boil. Reduce heat to low until liquid is just simmering. Cook uncovered for 30 minutes, using a spoon or slotted spoon to remove any foam from the surface. Taste and add seasonings.

Strain the shrimp broth through a fine sieve into a heatproof container and discard any vegetables and seasonings that remain in the sieve. The dish is ready, cool it slowly, stirring. It can be stored in the refrigerator for no more than 2 days. You can use this broth on shrimp shells to make soups.

If you want to store the prepared shrimp dish longer, you can freeze it in airtight containers or ice cube trays and store for up to 3 months.

Video with a recipe for making broth from shrimp shells

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This is a classic representative of Mediterranean and Asian cuisine, which is prepared from seafood, herbs and vegetables. The most famous shrimp soup recipe is traditional Thai Tom Yum. It is made with the addition of a special spice – lemongrass, which gives the dish a unique tart flavor. King and tiger prawns are often used to cook soups: the broth from them is rich and aromatic. Seafood should be boiled in its shells, which are the main source of flavor.

From the chef

The sauce from chef Ilya Lazerson, consisting of shrimp shells and cream, is thick and tasty. A large number of vegetables and chopped shrimp meat add not only rich taste, but also nutrition.

Shrimp shell sauce from Ilya Lazerson.

Ingredients:

• 1 kg shrimp in shells;
• 4 tbsp. l. unsalted butter;
• 2 medium yellow onions, large pieces;
• 2 medium carrots, peeled and coarsely chopped;
• 2 medium celery stalks, coarsely chopped;
• kosher salt;
• freshly ground black pepper;
• 2 tbsp. l. tomato paste;
• 5 fresh sprigs of thyme;
• 2 medium bay leaves;
• 5 tbsp. water;
• 3 tbsp. l. all-purpose flour;
• 0.5 tbsp. cognac;
• 0.75 tbsp. heavy cream;
• 0.25 tsp cayenne pepper.

Stages

1. It is necessary to peel the shrimp from their shells, chop finely, place in a container and refrigerate until ready to use.
2. Then you need to heat 1 tbsp. l. oil in a large bowl over low heat.
3. When it stops actively foaming and sizzling, add the onions, carrots, celery stalks and shrimp shells, season with salt and pepper, and cook, stirring occasionally, until the onions are soft and the shells have lightened, about 5 minutes.
4. Next, you need to increase the heat and add tomato paste, thyme and bay leaf and mix evenly, add water, mix again, and heat to a boil.
5. Then turn the heat down to low and simmer the mixture until the liquid tastes like shrimp, about 30 minutes, then strain through a fine-mesh strainer into a heatproof container, set aside and discard any solids.
6. The pan must be wiped and put on low heat, melt the remaining 3 tbsp in it. l. oil, add flour and cook, whisking often, until smooth and golden brown, about 4 minutes.
7. Next, you need to slowly pour in the cognac, then the hot broth, whisk everything until smooth and boil, add cream, cayenne pepper and shrimp meat, mix thoroughly.
8. Simmer the sauce over low heat until all the flavors are combined and the shrimp meat is cooked through, about 8-10 minutes. Season with additional salt and pepper if desired.

Classic shrimp soup

• Time: 50 minutes.
• Calorie content of the dish: 45 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Asian.
• Difficulty: easy.

Light diet shrimp soup is especially tasty if you cook it in a broth of freshly frozen seafood boiled in their shells. Remember that when cooking, the main part of the aroma comes from the chitinous cover of arthropods, which can be removed after cooking. Instead of dill, any spicy herb like cilantro or even arugula is perfect.

Ingredients:

• frozen king prawns – 300 g;
• olive oil – 1 tbsp. l.;
• onions – 1 pc.;
• soy sauce – 3 tbsp. l.;
• fresh carrots – 100 g;
• dill - 1 bunch.

Cooking method:

1. Thaw the shrimp, fill with 2 liters of clean water, add 2 tbsp. l. table salt, boil for 60–80 seconds. Remove the seafood from the broth, clean it, and remove the entrails.
2. Peel the onion from dry layers, cut off the ends, and chop finely.
3. Rinse the carrots thoroughly to remove dirt, peel off the skin with a knife or vegetable peeler, cut off the rhizome, and grate into thin strips on a fine grater.
4. Sprinkle dill with water, cut off excess stems, and chop.
5. Place carrots, onions into the boiling broth, pour in soy sauce and vegetable oil.
6. Cook the king prawn soup for 30–35 minutes over medium heat until the vegetables are tender. Before serving, add seafood and chopped dill again.

Useful tips

If there are no shrimp

You don't have to make shrimp soup. Try the cheese soup with mushrooms. You can also cook it with sausages or sausages. Meat would be a good option. You can learn how to prepare soup with meat from our recipe for cheese soup with chicken and melted cheese. Cheese and vegetable soup with zucchini, broccoli, cauliflower, beans, sweet peppers, and celery will also be useful.

If you don't have time

Any good housewife always has soup ready. Place it in pots and place 1 tbsp on top. l. mayonnaise or sour cream, sprinkle with grated processed cheese (half cheese per 1 pot) and herbs. Bake at 180°C for 40-45 minutes. Place the fried shrimp on the finished soup.

With cream

• Time: 50–60 minutes.
• Number of servings: 5–6 persons.
• Purpose: lunch.
• Cuisine: French.
• Difficulty: easy.

Classic creamy shrimp soup, prepared according to a recipe from French cuisine, will pleasantly surprise your guests with the unexpected wine taste and sweet aroma of shallots. The dish is perfect with seafood pasta and a light vegetable salad. To add a tart flavor to the soup, add a small amount of lime juice and dried oregano.

Ingredients:

• cream 35% – 300 ml;
• olive oil – 2 tbsp. l.;
• chilled tiger shrimps – 12 pcs.;
• leek – 200 g;
• shallots – 100 g;
• dry white wine – 100 ml;
• butter – 30 g;
• champignons – 300 g.

Cooking method:

1. Rinse the champignons thoroughly to remove sand and dirt, peel the skin from the cap, and cut into thin slices along the stem.
2. Wash the shallot, cut off the rhizome, chop into thin rings.
3. Fry the mushroom slices in a frying pan until golden brown, adding butter. Reduce heat, pour in wine and add shallots. Wait for the alcohol to evaporate.
4. Boil the shrimp in 2 liters of salted boiling water, remove them from the broth and peel off the shells.
5. Wash the leeks and chop them into rings.
6. Add sautéed mushrooms, leeks, olive oil and peeled shrimp to the seafood broth.
7. Cook the soup for 20 minutes, then pour in the cream and bring to a boil.

Calorie table

When you decide to cook shrimp soup for lunch, it is recommended to choose a recipe in advance, because there are a lot of them. You will be able to please your family with classic salmon and seafood cream soup, milk Tom Yum, Pho, cheese soup, and quick Korean soup. You can choose an easy step-by-step recipe and supplement it with almost your favorite foods and spices, resulting in a completely new dish.

With cheese

• Time: 45 minutes.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 63 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

Simple and easy to prepare, shrimp soup is perfect for a quick and satisfying lunch. Remember that it is better to choose processed cheese with an original taste without adding flavorings, which can become bitter when added to the broth. Add dried herbs and spices at least 30 minutes before the dish is fully cooked so that they have time to soften.

Ingredients:

• processed cheese – 250 g;
• olive oil – 2 tbsp. l.;
• white cabbage – 200 g;
• peeled cocktail shrimp – 250 g;
• onions – 2 pcs.;
• ground nutmeg – 1 pinch;
• canned white beans – 150 g.

Cooking method:

1. Wash the cabbage, cut out the stalk, separate the leaves and cut them into small pieces.
2. Peel the bulbs, cut off the rhizome, chop into small cubes.
3. Remove the beans from the jar and place in a colander.
4. Boil 3 liters of clean water in a saucepan, add shrimp, cabbage, onions, beans, add olive oil, processed cheese, and nutmeg.
5. Cook the soup for 35 minutes, stirring constantly until the cheese is completely dissolved.

With vegetables

• Time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 57 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: easy.

This original seafood solyanka is perfect for a hearty lunch. It is not necessary to defrost shrimp before placing them in boiling water. Remember that you cannot drain the brine from pickled cucumbers - add them to the soup along with the liquid. To make the pickle more rich and thick, let it brew under a tightly closed lid for 1–1.5 hours.

Ingredients:

• potatoes – 300 g;
• frozen cocktail shrimp – 300 g;
• Chinese cabbage – 200 g;
• onion – 1 pc.;
• pickled cucumbers – 200 g;
• canned olives without pits – 150 g;
• tomato paste – 3 tbsp. l.;
• olive oil – 3 tbsp. l.

Cooking method:

1. Heat the tomato paste in a frying pan, stirring constantly, for five minutes.
2. Wash the cabbage and chop into short strips.
3. Peel the onion and cut into medium cubes.
4. Cut the cucumbers into small short strips.
5. Wash the potatoes thoroughly, cut into medium cubes with the skin (if it is thin and light).
6. Remove the olives from the jar and place in a colander to remove the brine.
7. Pour 3 liters of water into a saucepan, bring to a boil, add vegetables, shrimp, tomato paste, olive oil, cook for 50-55 minutes over low heat.

Cream soup with shrimp

• Time: 1.5 hours.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 72 kcal/100 grams.
• Purpose: lunch.
• Cuisine: French.
• Difficulty: easy.

Very tasty and satisfying shrimp cream soup. It has a pleasant creamy taste and thick consistency, perfectly emphasizing the taste of boiled vegetables and shrimp. Arugula in the recipe can be replaced with finely chopped cilantro. To improve the overall taste of the dish, cook it in beef or chicken broth, which will add an interesting aroma to the soup. You can achieve a thicker consistency by adding a little sour cream or flour.

Ingredients:

• cauliflower – 400 g;
• champignons – 400 g;
• hops-suneli - 1 tbsp. l.;
• cream 35% – 300 ml;
• chilled king prawns – 300 g;
• arugula – 50 g.

Cooking method:

1. Rinse the cabbage thoroughly and separate into individual inflorescences.
2. Rinse the champignons thoroughly to remove dirt and sand, peel the skin from the cap, and cut into slices along the stem.
3. Pour 2.5 liters of clean water over the prepared vegetables, boil until soft, pour in the cream, add the khmeli-suneli seasoning. Using an immersion blender, puree the ingredients in a saucepan.
4. Boil the shrimp in salted boiling water for 45–60 seconds, remove the shells.
5. Rinse the arugula.
6. Serve the dish by adding shrimp and arugula to the cream soup.

Tom yum soup

• Time: 60–70 minutes.
• Number of servings: 5–6 persons.
• Calorie content of the dish: 61 kcal/100 grams.
• Purpose: lunch.
• Cuisine: Thai.
• Difficulty: easy.

The classic recipe for Thai seafood and shrimp soup can be easily adapted to use more common ingredients. So, the original spicy herb lemongrass is replaced with cilantro, shiitake mushrooms with oyster mushrooms, and coconut milk with cream. The result is an excellent light soup, well suited for any time of year. Remember that you can use king or tiger shrimp instead of cocktail shrimp - they should first be boiled and peeled.