Description
The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 2 quarts fish broth
- 1 cube shrimp bouillon
- 1 ⅔ pounds uncooked medium shrimp, peeled and deveined
- 1 pinch salt to taste
- 1 lime, cut into 8 wedges
- 2 jalapeno peppers, chopped
Instructions
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent
- about 3 minutes. Add potatoes and carrots; saute until starting to soften
- about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft
- about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque
- about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8