A rich and traditional shrimp broth with a touch and surprising touch of pasta.
Learn more about Leticia Melchor
Ingredients4 portions
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.
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