Today we bring you a delicious Salvadoran shrimp soup with a spicy touch of green chili, salt and pepper. A very easy to prepare appetizer in which the traditional shrimp are combined with rich vegetables.
- 1 kilo of shrimp
- 100 grams of butter
- 2 sprigs of cilantro
- 2 lemons
- 1 green chili
- 1 white onion
- 3 cloves of garlic
- 2 potatoes
- Salt and pepper to taste
- Clean and devein the shrimp by making a cut in the upper part of their backs, rinse with enough water to remove the intestines and set aside in a bowl.
- Cut the onion and potatoes into small cubes and the chili along with the cilantro into fine pieces.
- Put the butter in a hot pan, immediately add the chopped vegetables and sauté.
- Once the vegetables are sautéed, add the shrimp and cook for 5 minutes until they are well cooked.
- Pour 2 liters of water into a pot adding salt and pepper to taste and cook over medium heat for about 10 minutes until the broth is ready.
- Serve your Salvadoran shrimp soup hot and add lemon juice and pepper to taste.
With the fusion and influence of different cultures from both America and Europe, since ancient times have emerged various dishes that are traditional in El Salvador and that converge in a sea of aromas and flavors that can not miss or pass under the table.
Among these culinary fusions, we can mention shrimp soup, a dish that you can also serve with rice, bread and tortillas.
We hope you liked this recipe and that you can easily prepare it at home with the steps we gave you.
- One of the green chili peppers that you can use in the preparation of your soup is the one cultivated by the Salvadoran Cacaopera ethnic group.
- The shrimp used to prepare this Salvadoran shrimp soup are of medium size although you can use large shrimp previously chopped.