Shrimp-Ball Soup with Roasted Pepper and Tomato

Name: Shrimp-Ball Soup with Roasted Pepper and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces shrimp, well chilled; 1/4 small onion, very finely chopped; 14 ripe, medium-large tomatoes, cored, seeded and finely chopped; 1 large egg yolk; 2 tablespoons flour; 1/2 teaspoon dried oregano; A generous 1/2 teaspoon salt; 1 tablespoon vegetable oil; 1 small onion, thinly sliced; 1 medium fresh chile poblano, roasted and peeled, seeded and sliced into thin strips 1 inch long; 1 ripe, medium-small tomato, roasted or boiled (see Notes), cored, peeled and roughly chopped OR 1/2 15-ounce can tomatoes, well drained and roughly chopped; About 4 1/2 cups ( 1/2 recipe) fish broth; Salt, about 3/4 teaspoon; 1/4 cup loosely packed, roughly chopped fresh coriander (cilantro); 1 to 2 limes, quartered

Servings: persons

8 ounces shrimp, well chilled
1/4 small onion, very finely chopped
14 ripe, medium-large tomatoes, cored, seeded and finely chopped
1 large egg yolk
2 tablespoons flour
1/2 teaspoon dried oregano
A generous 1/2 teaspoon salt
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 medium fresh chile poblano, roasted and peeled, seeded and sliced into thin strips 1 inch long
1 ripe, medium-small tomato, roasted or boiled (see Notes), cored, peeled and roughly chopped OR 1/2 15-ounce can tomatoes, well drained and roughly chopped
About 4 1/2 cups ( 1/2 recipe) fish broth
Salt, about 3/4 teaspoon
1/4 cup loosely packed, roughly chopped fresh coriander (cilantro)
1 to 2 limes, quartered

1
The shrimp mixture: Peel the shrimp and devein them by running a knife down the back to expose the dark intestinal track and scraping it out.
2
Chop them finely: To chop by hand, use a large, sharp knife to cut the shrimp in small bits, then rock and chop, working the knife back and forth for several minutes, until the shrimp forms a coarse-textured paste.
3
For machine chopping, either run the shrimp through the meat grinder fitted with the fine plate or use a food processor to chop the shrimp into a coarse puree (do it in two lots, pulsing 4 to 5 times for each lot).
4
Place the shrimp in a mixing bowl.
5
Add the onion, tomato, egg yolk, flour, oregano and salt, and mix thoroughly.
6
Cover and refrigerate until youre ready to finish the soup.
7
The broth: In a large saucepan, heat the oil over medium.
8
Add the onion and fry until just browning, about 7 minutes.
9
Add the chile strips and tomato and fry for 3 or 4 minutes longer to reduce the liquid a little.
10
Stir in the broth, bring to a boil, cover and simmer 15 minutes over medium-low heat to blend the flavors.
11
Season with salt.
12
Finishing the soup.
13
Fifteen minutes before serving, poach the shrimp in the gently simmering broth: Drop in rounded tablespoons of the shrimp mixture, simmer gently for 8 to 10 minutes, then remove from the fire.
14
Ladle the soup into bowls and sprinkle with the chopped coriander.
15
Serve with the lime wedges on the side.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 ounces shrimp, well chilled, 1/4 small onion, very finely chopped, 14 ripe, medium-large tomatoes, cored, seeded and finely chopped, 1 large egg yolk, and more.

Yes, Shrimp-Ball Soup with Roasted Pepper and Tomato falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!