Video:How to Make Cuban Shrimp Soupwith Jason Phipps
Cuban shrimp soup is a delicious, refreshing dish that can be served as an appetizer or a main course. This video from About.com will teach you the recipe for Cuban shrimp soup.See Transcript
Transcript:How to Make Cuban Shrimp Soup
Hi, I'm Jason Phipps for About.com, and today I'm preparing Cuban shrimp soup , or sopa de camarones.
Cuban Shrimp Soup Ingredients
This recipe takes about an hour and a half to prepare. You'll need:
- 1 pound of shrimp (de-veined and chopped)
- 2 tablespoons of butter
- 1 cup onions (finely chopped)
- 1 teaspoon garlic (finely chopped)
- 3 large tomatoes (peeled, seeded and finely chopped)
- 1 cup water (or fish stock)
- 2 whole cloves
- 1 bay leaf
- salt to taste
- pepper to taste
- 4 medium boiling potatoes (peeled, cut into chunks)
- 2 cups milk
- 1 cup heavy cream
- 2 ears of corn (cut crosswise into thirds)
Prepare and Mix Soup Ingredients
Peel the tomatoes, and finely chop them, along with the onion and garlic. Peel and coarsely chop the potatoes. In a saucepan, sauté the onion and garlic in the butter until soft. Stir in the tomatoes, water or fish stock, cloves, bay leaf, salt and pepper. Bring the mix to a boil, reduce the heat to low, cover and simmer for 15 minutes.
Puree Ingredients and Add Potatoes
Set a large sieve or food mill over a 4 quart casserole dish. Pour the contents of the saucepan into the sieve and press down, forcing the food through the strainer to make a puree. Discard the contents of the sieve and return the puree to the saucepan. Add the potatoes and bring the soup to a boil. Reduce heat to low, cover tightly and simmer for 30 minutes, or until potatoes are tender.
Add Shrimp and Serve Cuban Shrimp Soup
Stir in the milk and cream, add the corn, cover again and simmer for 5 minutes. Add the shrimp, cover and simmer another 5 minutes, until shrimp just turns pink. Serve the soup at once. This creamy soup is an excellent appetizer that goes well with any seafood dish. Or, serve it as a main course. This recipe serves 4 to 6.
Thanks for watching. I'm Jason Phipps with About.com. For more recipes like this, please visit latinfood.About.com.