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| SHRIMP AND CUMIN SOUP | |
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1 tablespoon vegetable oil 1 medium onion, finely chopped 2 teaspoons cumin seeds 11/2 cups (12 ounces) fresh shrimp, shelled, deviened & coarsely chopped 21/2 cups chicken broth 3/4 cup heavy cream small pinch saffron threads salt and freshly ground pepper Heat oil in a large skillet over medium heat. Add onions and cumin and cook until translucent. Add shrimps and chicken broth and bring it to boil. Reserving a few shrimps to decorate, puree the mixture into a blender. Pour the puree back into the skillet and bring it to boil again. Stir in the cream, saffron and reserved shrimps and cook for about 3 minutes. Season with salt and pepper, cook a minute longer, and serve hot. Submitted by: Vikas Khanna | |
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recipe reviews #96473
Katerina (Russian Federation) says:
I give 5 stars for the simplicity and the taste, I made a slightly larger portion, knowing my bf will ask for second helping. As I didn't have saffron, I added a pinch of Indian spice blend - kitchen king, and I've added less cream (didn't have that much), and added 2 potatoes (boiled, diced) to the fried onions and cumin, just before adding the shrimps. Overall, excellent recipe, will sure repeat. P.S. and I used defrosted cocktail shrimps - great way to get rid of those :)
#100757
Lili (Ontario) says:
Great soup. I took Katrinas advice and it was really great.
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