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PERUVIAN SHRIMP SOUP

Heavenly Peruvian Shrimp Soup You'll Want Every Day!

This delectable PERUVIAN SHRIMP SOUP features a creamy texture and rich flavors with shrimp, feta cheese, and angel hair pasta.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Peruvian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound large, deveined shrimp (31-35 per pound)
  • 2 tablespoons neutral oil for sautéing
  • 1 small sweet onion finely diced
  • 2 tablespoons tomato paste cook until slightly darkened
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt to taste
  • 1 teaspoon freshly ground pepper to taste
  • 6 cups water for the broth
For the Noodles and Creaminess
  • 8 ounces angel hair pasta
  • 12 ounces evaporated milk for creaminess
For the Finishing Touch
  • 4 ounces feta cheese crumbled and chunked

Equipment

  • large stockpot
  • cheesecloth

Method
 

Step-by-Step Instructions
  1. Prepare the shrimp stock by placing shrimp shells into a cheesecloth pouch. In a large stockpot, heat oil and sauté sweet onion for about 10 minutes until soft.
  2. Add tomato paste, oregano, salt, and pepper to the pot. Cook for about 3-4 minutes until the tomato paste darkens slightly.
  3. Slowly pour in water and add the shrimp shell pouch. Bring to a boil, then reduce to simmer for about 30 minutes.
  4. Remove the shrimp shell pouch, squeezing gently to release juices back into the broth. Discard shells.
  5. Add crushed angel hair pasta and cook for about 3 minutes until al dente.
  6. Stir in evaporated milk and add shrimp. Cook for 2-3 minutes until shrimp turn pink and opaque.
  7. Add feta cheese and stir to combine, allowing it to melt slightly into the broth.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For gluten-free, replace pasta with diced russet or Yukon gold potatoes. Store in an airtight container for up to 3 days in the fridge, or freeze for up to 3 months.

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