Corn And Prawn Soup Sopa De Milho Com Camarão Food

MEXICAN SHRIMP SOUP (CALDO DE CAMARON)

Steps:

• Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.

CREAMY SHRIMP AND CORN SOUP

Steps:

• In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

SOPA DE CAMARONES (SHRIMP SOUP)

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.

MEXICAN SHRIMP SOUP (SOPA DE CAMARON)

Steps:

• Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
• Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.

SOPA DE MILHO CORN SOUP

Steps:

• In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve.
• In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

CORN AND PRAWN SOUP (SOPA DE MILHO COM CAMARãO)

Steps:

• Heat the butter in a small frying pan and saute the onion until it is soft.
• Combine the onion in a saucepan with the corn, chicken stock, and salt and pepper to taste.
• Heat through gently, then stir in the prawns and cook just long enough to heat them through, about 1 minute.
• Do not overcook as they toughen very quickly.

SOPA DE CAMERONES (PRAWN, CORN & POTATO SOUP)

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.

SOPA DE CAMARON (SHRIMP SOUP)

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.