Easy soup with shrimp and corn based on chicken broth. Chicken broth, if you want you can replace it with fish broth or even use a bouillon cube, but broth, fresh or frozen is certainly preferable. The soup is made quickly enough, the most tedious thing is to peel the shrimp and remove the black veins, you will have to make some fuss with it.
1,5lchicken broth(fish broth is fine too, in a pinch, use bouillon cube and water)
50gunsalted butter
4clovesgarlic
1onion
1stalkcelery
1cancanned corn(400 g, drain the liquid)
salt
black pepper
Optional, to serve:
green onion
cilantro
red chilli
lemon
Instructions
Pour the broth into a saucepan and place over low heat.
Peel the shrimp from the shell, put the shells aside, do not throw them away. Remove the black veins from the back and belly sides of the shrimp.
Melt 50g of butter in a large frying pan and place the cleaned shrimp in a single layer. Cook for 2 minutes, turn over and cook for another minute. Place on a plate.
Place the shrimp shells in a pan and fry over low heat. In the meantime, finely chop the celery and onion. Add to the pan and stir. Finely chop the garlic and add it to the pan as well. Stir again and stir-fry for about a minute, until garlic aroma appears.
Pour 1 ladle of broth into the pan. Use a spatula to scrape off anything that has roasted from the bottom of the pan. Carefully transfer the contents of the pan to the pan with the broth and pour in 1.5 tsp of paprika. Bring to a boil, cover, turn down the heat to low and simmer for 30-35 minutes.
Strain the broth through a sieve, discard the vegetables and shrimp shells. Pour it back into the pot, add the corn and simmer for another 5 minutes. Taste and season with salt and pepper and season as needed.
Pour the soup into bowls, add the shrimp and garnish with cilantro leaves, finely chopped green onions and chili peppers (all together or separately). Or serve separately with lemon slices so that everyone can season the soup to their liking.