Shrimp Soup

A good broth for shrimp soup comes from fresh ingredients. For added flavour, leave the shrimp in the shell while cooking.
-- Serves
SKILL LEVEL 4 servings
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1/4 cup finely diced yellow onion
2 cloves garlic, peeled, finely chopped
1 medium carrot, peeled, diced small
1 stalk celery, diced small
1 medium chayote squash, peeled, diced small
1 pound (21 to 25 count) unpeeled shrimp*
1 whole bay leaves
6 cups water
2 Sobrecitos™ chicken flavor bouillon packets
OR 4 teaspoons Chicken Flavor Bouillon
1 Serrano chile pepper (optional)

Heat oil in a stock pot or large pan.  Add onion and garlic; cook for 3 minutes until clear.  Add carrots, celery and chayote.  Cook for 5 minutes while stirring occasionally.

Add shrimp, bay leaf, water, bouillon and Serrano pepper, if desired.  Cover and simmer for 10 minutes.

*Note:  Unpeeled shrimp are more work to eat, but the shells impart more flavor to the finished dish. 

Total Time
Cook Time 20 minutes
Nutrition Facts
Valeur nutritive

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