Shrimp Soup

About This Soup

This light, savory soup combines tender shrimp with vegetables and a gently seasoned broth. Add the shrimp near the end so it remains juicy and does not overcook.

Ingredients

• 1 pound peeled and deveined shrimp
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 celery stalk, sliced
• 1 carrot, sliced
• 1 can diced tomatoes
• 4 cups seafood or vegetable broth
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley, chopped

Method

1. Heat the olive oil in a soup pot over medium heat. Cook the onion, celery, and carrot until they begin to soften.
2. Add the garlic and paprika, then cook briefly until fragrant.
3. Stir in the tomatoes and broth. Bring to a gentle boil, reduce the heat, and simmer until the vegetables are tender.
4. Add the shrimp and simmer for 3 to 5 minutes, or until pink and opaque.
5. Season with salt, black pepper, and lemon juice. Garnish with parsley and serve hot.

Serving Suggestions

Serve with crusty bread, rice, or a simple green salad. For a richer variation, stir in a small amount of cream or coconut milk after cooking the shrimp.