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  • 1 lb. fresh shrimp in shell
  • 2 cans consommé
  • 1 large slice of onion
  • 3 Tbs. prepared chili sauce
  • 4 Tbs. dry red wine or sherry
  • 1/2 tsp. minced parsley
  • 1/2 tsp. salt
  • 1/2 tsp. chopped thyme
  • 2 medium tomatoes
  • 2 Tbs. cream
  • 1/2 tsp. mild curry powder


Peel and dice the tomatoes and add them to the consommé. After the soup comes to a boil, add the shrimp and cook about five minutes until the shrimp are done. Before serving, remove the onion slice and stir in the cream.

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