Egyptian Shrimp Soup

Egyptian Shrimp Soup

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15 min.
50 min.
6 to 8 servings

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.


  • 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
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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: 6

  • Amount Per Serving

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

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