Shrimp Soup

Shrimp Soup

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Leanne D.


This is a delicious spicy soup when you use the Mexican tomato sauce,I use Patio brand. If you don't care for spicy,just use Hunt's tomato sauce. If you can't find shrimp bouillon,you can use chicken bouillon,you may not need to salt the soup as the bouillon cubes are salty.Taste first.


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Stove Top


  • ·
    4 lbs shrimp,with shells and heads,if possible
  • ·
    2 c chopped carrots
  • ·
    3 potatoes,peeled and chopped
  • ·
    1 can baby corn,or use corn cut in 2 pieces
  • ·
    1 lb mushrooms,sliced
  • ·
    1 onion,chopped
  • ·
    2-3 cloves garlic,minced
  • ·
    1 tomato,chopped
  • ·
    1 bunch cilantro
  • ·
    1 shrimp bouillon cube
  • ·
    salt & pepper to taste
  • ·
    1/4 c mexican tomato sauce

How to Make Shrimp Soup


  1. Cook shrimp in salted water just until pink.Cool.Remove head and tail.Using the water you cooked the shrimp in, add carrots and potatoes cook just until tender. Saute onions,garlic and tomatoes in a little oil until tender.Add to soup with corn ,mushrooms and bouillon cube.Cook 1/2 hour, last 5-10 mins add tomato sauce and cilantro.Add shrimp to soup.

Printable Recipe Card

About Shrimp Soup

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy

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