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.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
35 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
