Chorba d’Crevette – Moroccan Shrimp Soup

Chorba d'Crevette - Moroccan Shrimp Soup
An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.
  • 1 medium onion, grated
  • 2 tablespoons butter
  • ½ leek
  • ¼ cup rice
  • ¾ cup fresh or frozen shrimp
  • 4 cups vegetable stock
  • 1 tablespoon crushed fresh ginger
  • pinch of saffron
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • extra salt and pepper, to taste
  1. Begin by grating a medium onion into a bowl and roughly chopping ½ a cleaned leek.
  2. In a large pan add 2 tablespoons butter and turn heat to medium high.
  3. Once the butter begins to melt, add the onion and leek and cook for 1-2 minutes.
  4. Next, add the ginger, saffron, turmeric, and pepper and stir.
  5. Once everything is combined add the vegetable broth and rice. Cook 15-20 minutes until the rice is tender.
  6. Add the shrimp last. Once the shrimp are pink the soup is ready to serve.
  7. Add salt and pepper as desired to taste.
Nutrition Information
Serving size: 4 Calories: 132 Fat: 6g Saturated fat: 4g Unsaturated fat: 2g Carbohydrates: 18g Sugar: 4g Sodium: 993mg Fiber: 1g Protein: 2g Cholesterol: 17mg
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