Sopa de camarao/ Shrimp or prawn soup is a light creamy soup with the bold flavors of shrimps/prawns. This is a soup of the portuguese past days in Goa. I guess in our household we ate a lot of vegetable soup with macaroni and bread soup made from previous day leftover bread. I think I must have made this recipe once’s or twice. If you visit Goa it would be a hard soup to find compared to the chinese soups that are popular in Goa.
What I love about the soup other than it’s very seafood smell 🙂 is that it is a lighter soup compared to clam chowder. Adding diced potatoes and tomatoes is an option. I have added tomatoes for some color. I do want to mention that I used red onions as I forgot my grocery bag with white onions at the grocery store till I was ready to cook and realized I left one whole bag of groceries at the store on my way out.
Serving Size: 4-6
20-25 small shrimps shelled and deveined
1/2 finely diced white onions
3 tbsp of butter
3 cloves of garlic diced finely
1 small tomato diced finely
3 tbsp of white flour
3 cups water
1 cup milk
1 vegetable bouillon
salt to flavor
Wash the shrimps, apply a little salt keep aside.
Melt butter in a pot add the chopped onions and saute till soft.
Next add the tomatoes, garlic and saute for 1 minute.
To this add the flour and mix it for about a minute.
Gently add a little water to form a roux and take out all lumps.
Add the shrimps/ prawns and the remaining water stir gently and cook on medium heat till it comes to a boil.
Finally add 1 cup cold milk, season with bouillon and salt. Bring it to a boil again.
Serve hot with some oyster cracker, saltines or croutons. When we were kids we also dipped bread in the soup (psst…I still do it 🙂 )