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Leticia Melchor
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Recipe of Luigi Shrimp Broth
Recipe

Luigi Shrimp Broth

30 mins
15 mins
Low
13
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A rich and traditional shrimp broth with a touch and surprising touch of pasta.
Learn more about Leticia Melchor

Ingredients

4 portions
  • 200 grams elbow pasta , of Luigi
  • 500 grams big shrimp, with head and shell
  • 300 grams tomtato
  • 1/4 cups mashed tomatoes, seasoned
  • 1 clove garlic
  • 2 liters Water
  • 2 cubes consommé, of shrimp
  • 4 lemons
  • 1/2 onions

Preparation

We boil our elbow in 2 liters of water with salt and drain.
In a pot put the 2 liters of water, boil and add the shrimp very clean, to let the boil add the consome powder or cubes.
Blend the tomato with the garlic and onion and the tomato puree.
This tomato smoothie is added without filtering as it should have been very well ground, to the broth of shrimp and we lowered the heat to that grass well for 5 minutes.
Since it gives off a rich aroma we add the coditos of Luigi La Moderna, and if you like the spicy 1 chile chipotle or tree, let boil for 2 more minutes and turn off the fire, to serve very hot.

PRESENTATION

We decorate the plate with a few drops of olive oil around it and pieces of lemon sprinkled with a little chili pepper.

TIPS

Many people like clean shrimp, without a shell and without a head, but the flavor of this broth is given precisely by the head, so I recommend you do it with the full shrimp.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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