Soups
Soupe de Crevettes
Ingredients
- 450g (1 lb) Shrimp, shell-on
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 1 Tomato, chopped
- 15ml (1 tbsp) Vegetable oil
- 950ml (4 cups) Water or fish stock
- 1 tsp Salt
- 1/4 tsp Black pepper
- 30g (2 tbsp) Chopped parsley or coriander
Method
- Peel the shrimp, reserving the shells.
- Heat the oil in a pot and sauté the shrimp shells with the onion and garlic for 5 minutes to build flavor.
- Add the tomato and cook for 2 more minutes.
- Pour in the water or stock, bring to a boil, then simmer for 15 minutes.
- Strain the broth to remove the shells, then return the liquid to the pot.
- Add the peeled shrimp, salt, and pepper, and simmer for 3 to 4 minutes until the shrimp are just cooked through.
- Garnish with parsley or coriander and serve hot.
Introduction: Soupe de crevettes showcases the seafood of Madagascar's long coastline, a light, fragrant shrimp broth popular in coastal towns.
Cultural Background: Fresh shrimp is caught daily in coastal towns and needs little more than a simple broth to shine.
Tips: Simmering the shells before straining extracts far more flavor than using peeled shrimp alone.
Variations: A splash of coconut milk added at the end gives a richer, southern-coast variation.
Storage: Best eaten fresh, but can be refrigerated for up to a day.
Reheating: Reheat gently over low heat to avoid overcooking the shrimp.
Nutrition: Approx. 150 kcal, 20g protein, 6g carbohydrates, 4g fat per serving.
FAQs:
Q: Can I use frozen shrimp?
A: Yes, thaw fully first and pat dry; shell-on shrimp still give the best flavor to the broth.
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