Tomato shrimp stew recipe
Tomato Shrimp Stew recipe
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♼
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Ingredients
| 500 |
canned tomatoes |
| 500 |
zucchini, chopped |
| 500 |
shrimp, peeled and deveined |
| 1 |
unsalted butter |
| 3 |
flour, all-purpose |
| ½ |
sugar |
| 1 |
parsley, chopped |
| 900 |
vegetable stock |
| |
salt and pepper to taste |
| |
croutons |
Instructions
Combine zucchini, tomatoes, and half the stock in a heavy saucepan. Bring to the boil over high heat, stirring frequently. Reduce heat and let simmer for 15 minutes or until zucchini are soft.
Melt butter in a small saucepan over medium heat. Whisk in flour and make a smooth paste using a wooden spoon. Whisk in 60 ml of the soup liquid and mix thoroughly.
Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth.
Stir in remaining stock, stirring constantly until mixture comes to a boil.
Remove from heat and add remaining ingredients. Let simmer for another 3-4 minutes until shrimp are just cooked.
Serve with croutons.
Preparation time:
Grade of difficulty:
Calories per portion:
n/a
Reference: Tomato shrimp stew recipe
Recipe type: xarchivex
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