Cuban Shrimp Soup – Sopa de Camarones is a true delight of the Caribbean. The fresh shrimp with the poached eggs is a meal in it own. However, add the rest of the ingredients and you have a main dish that will feed the hungriest of guests you have to feed. Admittedly, it does take longer than most other soups but the wait is worth it. The onions, potatoes, corn and garlic combine so well with the herbs and milk to create a divine soup.
Cuban Shrimp Soup - Sopa de Camarones
- 3 tbsp butter 45 ml
- 1 lb Shrimp peeled, shells reserved, 450 g
- 1 medium onion finely chop
- 2 cups water 500 ml
- 4 large eggs poached
- 2 cloves garlic finely chop
- 3 large tomatoes peel/seed/chop
- 1 whole bay leaf
- 2 whole cloves
- 6 medium new potatoes halved
- 4 cups milk 1 L
- 2 ears sweet corn cut into 2-inch (5 cm) slices
- 2 large egg yolks beaten
- Salt to taste
- ground pepper to taste
- Heat 1 tablespoon (15 ml) of the butter in a skillet and saute the shrimp shells until lightly browned and aromatic, about 15 minutes.
- Transfer to a saucepan and add the water.
- Bring to a boil and simmer uncovered until reduced by half.
- Strain, discard the shrimp shells, and set the stock aside.
- Meanwhile, heat the remaining butter in a large pot and sauté the onion and garlic until tender but now brown, about 5 minutes.
- Add the tomatoes, bay leaf, cloves. and reserved shrimp stock and simmer covered for 15 minutes.
- Strain the stock, discard the solids, and return the stock to the pot.
- Add the potatoes and simmer covered until the potatoes are almost done, about 15 minutes.
- Add the milk, shrimp, corn, salt, and pepper and simmer covered for 5 minutes.
- Stir a little of the hot liquid into the egg yolks and stir the resulting mixture into the soup.
- Simmer, stirring gently, until the soup thickens a little - do not boil.
- Serve with a poached egg on top.