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Shrimp Soup



  • 3 tablespoons cooking oil
  • 1 cup chopped onions
  • 1 sweet pepper, chopped
  • 2 cloves garlic, chopped
  • 3 ribs celery and leaves, chopped
  • 2 tablespoons chopped parsley
  • 1 can (6 ounces) tomato paste
  • 2 quarts water
  • 2 bay leaves
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 teaspoon pepper sauce
  • 1 tablespoon Worcestershire sauce
  • 3 ounces curly vermicelli, crushed
  • 2 pounds peeled fresh shrimp


  1. Heat oil in 3-quart saucepan. Add onions, sweet pepper, garlic, celery and parsley. Sauté until wilted.
  2. Add tomato paste and half the can of water. Sauté, stirring over medium heat for 10 minutes.
  3. Add the 2 quarts water and stir in seasonings. Bring to boil. Add vermicelli and boil for 5 minutes.
  4. Add shrimp and continue boiling 10 minutes or until shrimp are cooked.

Yield: 6 to 8 servings

Source: Louisiana Homemakers Family Favorites cookbook published in 1984 by the Louisiana Extension Homemakers Council Inc.


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