Tasty shrimp soup with rice, tomato sauce and vegetables
Ingredients
- 600 g prawns
- 1 pepper
- 1 carrot
- 2 sticks celery
- 1 onion
- 2-3 sprigs coriander
- 2-3 sprigs parsley
- 2 tbsp vegetable oil
- 120 g rice
- 2- 3 tbsp tomato sauce, hot
- 1 tsp salt
- Black pepper, to taste
- 1200-1500 ml water
- Lemon, to taste
Utensils
- peeler
- knife
- cutting board
- pan
Instructions
- Peel the shrimp and vegetables.
- Deseed the peppers.
- Chop about a third of the seafood, peppers, carrot and celery into small pieces.
- Chop the onion, cilantro and parsley.
- In a saucepan over medium-high heat Heat.
- Fry the onion, bell pepper, celery, coriander and parsley for about 5 minutes.
- Add the chopped shrimp, rice, tomato sauce and carrots.
- Season with salt and pepper.
- Fill with water and bring to the boil.
- Simmer for 15-20 minutes, stirring occasionally.
- Add the remaining shrimp to the soup and cook an additional 3-5 minutes.
- Remove the shrimp soup from the heat.
- Stir in the lemon juice and add a lemon slice or two if desired .
Depending on your taste, you can add more tomato sauce to make the taste even more intense.
