Delicious tiger shrimp soup with vegetables is a perfect option for a nice starter or light lunch. Did you know that those tiny shrimps can grow up to 25 cm, but of course most are much smaller. I used tiger shrimps here, a bit bigger than any other you can find in a grocery store. Remember that shrimps are very healthy and perfect for well balanced diet. Did you know that there are more than 2000 different species of shrimps all over the world? Vegetables with delicious tomato sauce are perfect mix when you add some coriander. Coriander gives a special smell and taste to the soup. And I absolutely love it. Enjoy!!!
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 400 - 500 g cooked, peeled and de-veined tail-on tiger shrimps
- 500 ml vegetable broth
- 250 ml fresh tomato sauce with basil and oregano
- 300 g corn from the can
- 1 red pepper - de-seeded and diced
- 1 green pepper - de-seeded and diced
- 1 yellow pepper - de-seeded and diced
- 300 g red bean from the can
- 2 red onions - chopped
- 5-6 garlic cloves finely sliced
- 2-3 Tbsp soy sauce
- 1 Tbsp tuscan herbs and lemon
- juice of 1-2 freshly squeezed limes
- 1 Tbsp extra-virgin olive oil
- 6-8 cherry tomatoes in halves or quarters - I took red and yellow ones
- 1-2 Tbsp fresh coriander - hashed
- freshly ground black, red and white pepper
- sea salt
Method:
1. Wash the shrimps and remove the shells.
2. Season the shrimps with tuscan herbs and lemon mill. Add fresh lime juice, freshly ground pepper, garlic and soy souce. Set aside for minimum 15 minutes.
3. Heat up the grill. Place your pre-cooked shrimps on slightly greased grill over medium-high heat, close the lid and grill for 3-4 minutes or until the shrimps have turned gold / pink, turning them once halfway through cooking time.
4. Now we will prepare the soup. In a large pot mix vegetable broth with corn, pepper, red bean, cherry tomatoes, onion, tomato sauce, sea salt and freshly ground pepper. Cook for 10-15 minutes.
5. Add grilled shrimps and keep on low-medium heat for another 5 minutes. Season with freshly hashed coriander. Serve hot with dark full grain bread.
ENJOY!!!
