Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups fish or chicken broth
- 1 can diced tomatoes (14 oz)
- 2 cups chopped kale
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add red pepper flakes, oregano, and cumin and cook for another minute.
4. Pour in the broth and diced tomatoes and bring to a boil.
5. Reduce heat to low and simmer for 10 minutes.
6. Add shrimp and kale and cook until shrimp are pink and cooked through, about 5 minutes.
7. Stir in parsley and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 8g
Carbohydrates: 12g
Protein: 24g
Fiber: 3g
Sodium: 900mg
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood such as scallops or fish.
- Kale can be substituted with spinach or Swiss chard.
- Red pepper flakes can be substituted with cayenne pepper or hot sauce.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth instead of fish or chicken broth for a vegetarian version.
- Add a can of chickpeas or white beans for extra protein and fiber.
Tips and tricks:
- Be sure to devein the shrimp before cooking.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Serve with a slice of crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or a dollop of sour cream.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Garlic bread or a Caesar salad.
Troubleshooting advice:
If the soup is too spicy, add a dollop of sour cream to help cool it down.
Food safety advice:
Be sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
Psarosoupa is a traditional Greek fish soup that has been enjoyed for centuries.
Flavor profiles:
This soup is spicy and flavorful with a hint of cumin and oregano.
Serving suggestions:
Serve hot with a slice of crusty bread for dipping.
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Region: Greek