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Shrimp and Vegetable Soup

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ALBERT CAMUS

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Porcji: 2 Czas przygotowania: Czas gotowania:
Kalorie 200 Kalorie 20 grams Tłuszcz

Składniki

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 fennel bulb, chopped, plus fronds for serving
  • 2 tablespoons tomato paste
  • 1 pound peeled and deveined medium shrimp
  • 2 8-ounce bottles clam juice
  • 1 14.5-ounce can diced tomatoes
  • kosher salt and black pepper

Przepis

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and chopped fennel and cook until softened, 6 to 8 minutes. Stir in the tomato paste.
  2. Add the shrimp, clam juice, tomatoes and their juices, and 1½ cups water to the saucepan. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer until the shrimp are opaque, about 2 minutes. Sprinkle with the fennel fronds.
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3 komentarze

Sonia 7 lipca, 2017 - 9:47 am

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Sonia 7 lipca, 2017 - 9:48 am

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Sonia 7 lipca, 2017 - 9:48 am

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