The Spicy Shrimp Broth is a delicious soup that the Maldivian people enjoy a lot. It is served hot, but after tasting it, I can tell you for sure that even cold, it is equally tasty. The only downside of this recipe, however, is the spicy part: it’s breathtaking!!!! Precisely for this reason, I haven’t given you the exact amount of chili: decide according to your taste. Of course, the Maldivian dishes I will write about won’t be cooked by me; I will limit myself to photos taken with my phone and the description…plus, I will eat for you!!!!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: International
Ingredients
- 8 1/2 cups Water
- 12 Large shrimp
- 6 Champignon mushrooms
- 2 tbsps Tomato puree
- 2 leaves Kaffir
- to taste Lemongrass
- to taste Chili pepper
- to taste Salt
- to taste Chopped parsley
Tools
- Pot
- Wooden spoon
- Toothpick
- Knife
- Cutting board
Preparation
First of all, organize your work area with all the ingredients already measured.
Take the shrimp, rinse them well under running water, remove the heads, and set aside the rest.
In a large, high-sided pot, place the needed amount of cold water along with the shrimp heads.
Add the kaffir leaves, broken into two, the lemongrass cut into pieces, a pinch of salt, and 2 tablespoons of tomato puree.
As for the chili pepper, add according to your preference, but remember that the soup should be quite spicy.
Cook on high heat, but as soon as it starts boiling, lower the heat and cover with a lid.
Clean the mushrooms and cut them into chunky pieces, but don’t add them to the broth immediately; place them on a small plate.
Now let’s prepare the shrimp.
Remove all the shell, except for the tail.
Using the toothpick, remove the black intestine vein running along the back.
Rinse and add them whole to the mushrooms.
After about 50 minutes of cooking the broth, use a skimmer to remove all the solid pieces you added to the broth.
At this point, in the remaining liquid, add both the mushrooms and the shrimp, and let it cook for another 10 minutes, adjusting the salt and chili pepper.
Turn off the heat, plate, and sprinkle your Spicy Shrimp Broth with chopped parsley.
Advice: If you can’t find kaffir or lemongrass, before serving, add the juice of half a lemon.
If you like shrimp, don’t miss this recipe:https://blog.giallozafferano.it/lappetitovienmangiando/gambas-al-ajillo-gamberi-allaglio/(si apre in una nuova scheda)
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