Hi everyone
Today I will set a recipe that I always like to do at festivals as a starter!
It is very simple and very tasty for shrimp lovers.
Name of Recipe:SHRIMP SOUP 
Number of People:6
Ingredients:40 grams Flour
350 grams shrimp
800 grams of water
1 onion
2 tomatoes
25 grams olive oil
Salt and cayenne pepper
50 grams white wine
1 bouillon cube (fish or seafood)
Preparation:Place the flour in a nonstick pan, toast lightly browned.
Peel the shrimp.
Now, in the TMX: shrimp shells and heads / Water - 8 min - Level 3 - 100 º.
Thereafter, the contents through the TMX shifter (hope you say it this way - lol - I mean the Little basket with holes from the TMX - lol - its getting worst
)
Isi is referring to the steaming basket here Put shrimpwater aside and discard shells.
Now in Clean TMX:
Onion / Tomato - 8 sec - Level 5
Olive Oil - 10min - 100 º - level 2
Now the toasted flour - 3 min - 100 º - Level 2
Shrimpwater / wine / salt / Cayenepepper / bouillon cubes to and 20 min - 100 º - Level 1
After this time, mix 1 minute at level 7!
Cut the peeled Shrimps into pieces and put them inside the cream now - 2 min - 100 º -
.
DONE
Tips/Hints:Serve warm with a sprinkle of fresh coriander and some croutons!
Members' commentsJulieO - We really enjoyed it, I mistakenly used 500g of prawns instead of 350g, so maybe it intensified the flavour slightly, but it was still very nice. Again, another easy recipe and the only thing I had to change was when I put the shells into the water to cook, I found speed 3 too fast and was making the machine jump around a bit. I turned down to speed 2 and it was all good. Oh I also used a veg stock concentrate ice cube in place of the fish stock cube as I didn't have any. I can imagine the flavour would be even better tomorrow. We have some left so will see.
JD - I made 1/2 quantity and we both loved it. Thanks isi, it is really special so can understand you sharing it with friends & relatives. I used a few drops of fish sauce instead of bouillon cube.
Gert - Never throw those prawn heads and tails out. Make a stock and freeze or make a really concentrated stock and freeze in cubes. It is great for colour as well.
Chookie - This has become a favourite with us and visitors. Thanks again Isi.
phatassphairy - I love this so much i am going to make it again ...right now for my dinner and lunch tomorrow.
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