Soup with shrimps

SOUP WITH SHRIMPS 

Ingredients

4 medium onions

2 red peppers

30g. rice

2 medium potatoes

1 bunch parsley

3 celery leaves

1 kilo large shrimps in their shells

Salt to taste

1 tablespoon of coriander grains

1 tsp rosemary leaves, 1 tsp oregano

1/5 of a small chili red pepper

1/2 teaspoon grounded cumin
1/2 teaspoon ground coriander
50 g. olive oil.

Instructions

You can buy fresh prawns or frozen ones.

Put the frozen shrimps in warm water to thaw.

Take each shrimp separately and remove the head and the shell.

Put the flesh of the shrimps in a bowl.

Put the heads and the shells of the shrimps in a pot with 2 liters water.

Add in the pot salt, oregano, rosemary leaves, litle cumin, and coriander beans.

Put the pot over high heat to boil the contents.

Let the water boil 5 minutes.

Remove the pot from the heat and leave it to cool slightly.

Strain the broth into another pot. You will use that later.

Take the flesh of each shrimp in your hand and remove the intestine.

In each shrimp below the surface of its back passes a gut which is usually full of sand.

With a sharp knife carve a little the back of the shrimp, find the intestine, plunk it and doff.

If you do not get out intestines shrimp soup is sandy.

Cut the shrimp into pieces each having a length of 2 cm

Leave some shrimps whole.

Place over moderate heat the pot with broth from the shells of shrimp.

Peel and mince the onions.

Put onions into the boiling broth and let them boil 4 minutes.

Peel the potatoes and cut into small cubes.

Put the cut potatoes in the boiling broth and reduce heat. Let the potatoes cook for 3 minutes.

Chop the peppers and put them in the pot.

Rinse the rice and put it into the pot. Stir the soup to prevent sticking.

Clean the parsley and celery. Rinse well and cut them into the soup.

Put in the pot the oil, the salt, the ground cumin and the crushed coriander.

Let them boil for two minutes.

Last add the shrimps into the soup.

Add the little piece from red chili pepper for a spicier flavor.

Boil the soup for 15 more minutes and then remove it from heat.

This soup is thick. If anyone wants the soup thinner can add boiling water.