Two Delicious Shrimp Soups

If you are looking for shrimp recipes to prepare fantastic soups, look no further.

The first one is a classic seafood soup, known as Tom Yam Goong, is probably the most popular and best known soup from Thailand.

450 grams large shrimp

1 litre chicken stock

3 lemon grass stalks

10 kaffir lime leaves, torn in half

225 grams can straw mushrooms

45 ml fish sauce

50 ml lime juice

30 ml chopped spring onion

15 ml fresh coriander leaves

4 fresh red chillis

2 spring onions chopped for the garnish

1 lemon for garnish

Shell and devein the shrimp and set aside. Rinse the shrimp shells and place in a large saucepan with the stock (or water) and bring to the boil.

Bruise the lemon grass stalks with the blunt edge of a chopping knife and add them to the stock, together with half the lime leaves. Simmer gently for 5 or 6 minutes until the stalks change color and the stock is fragrant.

Strain the stock, return to the saucepan and reheat. Add the mushrooms and shrimp, then cook until the shrimp turn pink.

Stir in the fish sauce, lime juice, spring onion, coriander, red chillis and the rest of the lime leaves. Taste and adjust the seasoning. The soup should be sour, salty, spicy and hot. Garnish with finely chopped spring onions and a lemon wedge before serving.

An amazing way of cooking shrimp in a different but really tasty way. This classic French method for making a bisque requires pushing the shellfish through a tamis, or drum sieve. You can accompany this dish with juice as wine might be a bit overpowering (this is really a starter/main). Check out Jack LaLanne Juicer for different power juicer models if you haven't got one.

Although flavors are wonderfully strong as well as aromatic, this particular recipe is simple and the result is just amazingly smooth.

650 grams small cooked shrimp in their shells

25 ml vegetable oil

2 onions, chopped

1 large carrot, chopped

2 celery sticks, chopped

2 litres water

The juice of 1 lemon

30 ml tomato puree

bouquet garni

50 grams butter

50 grams cup plain flour

50 ml brandy

150ml whipping cream

Remove the heads from the shrimp and peel away the shells. Reserve the heads and shells for the stock. Place the shrimp in a covered bowl in the refrigerator.

Heat the oil in a large saucepan, add the heads and shells and cook over a high heat, stirring, until they start to brown. Reduce the heat to medium, add the vegetables and fry, stirring occasionally, for five minutes until the onions soften.

Add the water, lemon juice, tomato puree and bouquet garni. Bring the stock to the boil, then reduce the heat, cover and simmer gently for twenty five minutes. Strain the stock through a sieve.

Melt the butter in a heavy saucepan over a medium heat. Stir in the flour and cook until just golden, stirring occasionally.

Add the brandy. Gradually pour in half the shrimp stock, whisking vigorously until smooth, then whisk in the remaining liquid. Season if necessary. Reduce the heat, cover and simmer for five minutes stirring frequently.

Strain the soup into a clean saucepan. Add the cream and a little extra lemon juice to taste. Stir in most of the reserved shrimp and cook over a medium heat, stirring frequently until hot. Serve at once. Garnish with the remaining reserved shrimp.

If you prefer you may leave the brandy out of this dish and it will still taste delicious.

These are truly delicious shrimp recipes that are just perfect if you want to impress your guests on a cold day!