Serves: 4
Total Calories: 134
1. Wash shrimp well and place them and the water, ground turmeric, and garlic in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium-low, cover the pan, and simmer until the shrimp are pink and opaque, 5 to 7 minutes. Leaving the water in the pan, remove the shrimp with a slotted spoon to a bowl. Let cool, then shell and devein each shrimp and set aside until the soup is ready.
2. Heat the oil in a small nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until golden. Add the tomatoes and cook until softened, about 5 minutes. Transfer to the pan with the shrimp-cooking water, add the green chili peppers, and simmer about 5 minutes to blend flavors.
3. Return shrimp to the pan, season with salt and black pepper, garnish with cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goan Shrimp Soup recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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