Sopa De Camerones Prawn Corn Potato Soup Recipes

Steps:

• In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. , Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

Steps:

• Peel and devein the shrimp, reserving the shells.
• In a large frying pain heat 4 Tbsp of olive oil and saute the minced onion, carrots, peppers, garlic, and celery until soft. Add the finely diced tomatoes and continue to cook slowly until the tomatoes have rendered theirs juices and are soft. Be careful of burning and add water if mixture gets too dry.
• In a separate pan heat 3 Tbsp of olive oil and saute the shrimp shells until pink. Add the Knorr cubes of Sopa de Camaron and 2 qts of water. Cook vigorously adding water as needed. Taste for salt as the Knorr product has a considerable amount of it. If you need more flavor add additional cubes of Knorr. Strain to remove the shells. Allow both mixtures to cool somewhat and adding equal portions of mixture to a blender blend until smooth. In a large pot heat 1 Tbsp of olive oil and saute the tomato paste briefly then add the blended soup and cook on high heat for 10 minutes. Add the peeled and deveined shrimp and the Sriracha Hot Chili Sauce, turn off the burner and put a lid on the pot. Leave for 10 minutes. Rewarm to serve, but do not bring to a boil as it will toughen the shrimp.

Steps:

• Shell & devein prawns.
• Cut each in 1/2 - set aside.
• Melt butter over moderate heat in large saucepan.
• When foam subsides add onion and garlic; saute for 5 minutes.
• Stir in tomatoes, stock, cloves, bay leaf, salt and pepper.
• Bring to boil over high heat then reduce to low, cover and simmer for 15 minutes.
• Pour entire content into a large sieve over another large bowl.
• Puree the mixture, discard bay leaf and clove.
• Return puree to saucepan.
• Add potatoes and bring to boil over high heat.
• Reduce heat to low cover tightly and simmer until potatoes are cooked.
• Stir in milk, cream, and corn.
• Cook covered for 5 minutes.
• Add prawns and cook covered for further 4 -5 minutess, until they're pink and firm.
• Taste for seasoning.
• Serve immediately.