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Egyptian Shrimp Soup

Egyptian Shrimp Soup
Makes:
6 to 8 servings
Prep Time:
15
minutes
Total Time:
50
minutes
Ready in less than 1 hour, this delicious Egyptian Shrimp Soup may be used as a starter or lighter main dish. Garnish with finely chopped parsley to create color contrast and eye appeal. Pair with a simple green salad to create a meal.

In this recipe:


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Ingredients:

  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons ground turmeric
  • 6 cups water
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 1 large onion, diced
  • 1 pound medium shrimp, peeled and deveined
  • 2 medium tomatoes, diced
  • 3 MAGGI Chicken Flavor Bouillon Cubes
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons finely chopped parsley

Directions:

MELT butter in large saucepan over medium-high heat. Add flour, tomato paste and turmeric; stir constantly until it forms a paste. Remove from pan; set aside.

HEAT water, celery, carrot and onion in same saucepan over medium-high heat; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes. Add flour mixture; stir constantly for 5 to 10 minutes or until soup is thickened.

ADD shrimp, tomatoes, bouillon and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until shrimp turn pink. Sprinkle with parsley.

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Egyptian Shrimp Soup

    Ingredients

    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 2 tablespoons tomato paste
    • 2 teaspoons ground turmeric
    • 6 cups water
    • 1 stalk celery, diced
    • 1 large carrot, diced
    • 1 large onion, diced
    • 1 pound medium shrimp, peeled and deveined
    • 2 medium tomatoes, diced
    • 3 MAGGI Chicken Flavor Bouillon Cubes
    • 1/4 teaspoon ground black pepper
    • 3 tablespoons finely chopped parsley

     

    Directions

    MELT butter in large saucepan over medium-high heat. Add flour, tomato paste and turmeric; stir constantly until it forms a paste. Remove from pan; set aside.

    HEAT water, celery, carrot and onion in same saucepan over medium-high heat; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 minutes. Add flour mixture; stir constantly for 5 to 10 minutes or until soup is thickened.

    ADD shrimp, tomatoes, bouillon and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until shrimp turn pink. Sprinkle with parsley.

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