Baked shrimp with zucchini and potatoes. Cheese soup with shrimp Cheese soup with shrimp. Wow

Surely many people know that soups are not only hot, but also cold and even ice-cold. Russian okroshka with bread or beet kvass, a favorite summer dish for many, including me. At least once a year, I’ll definitely cook it for myself. I remember before, when I was little, at home they often cooked with kvass during the season, and they would send me with a can to a barrel of kvass.

Kvass was tasty then, slightly spicy, and went perfectly with okroshka. Now it has become sweet and tastes quite nasty. However, if desired, we make kvass ourselves in our own way.

A separate topic is cold soups and okroshka based on fermented milk. Such cold soups can be found in cuisines all over the world. Turkish (cacik) - a mixture of chopped cucumbers, mixed greens and garlic seasoned with ayran. An excellent refreshing soup during the hot season. In Bulgaria, the famous tarator, cucumbers with dill, garlic, nuts and natural sour milk with water. Often, especially when it is very hot, you can add ice cubes. In the East, cold sour-milk soups are generally popular. Armenian “matsnabrdosh”, Iranian “mast-o-khyar”, etc. Tyurya, kholodnik, dovga (Azerbaijani: Dovğa) and many more names.

Cold soups are not heated before serving, but rather cooled. Usually the temperature of the finished cold soup is about 10 degrees, which any home refrigerator can provide. I read somewhere that in very ancient recipes for cold soups there was an interesting recommendation - to serve the soup in a pot with a cold green frog. The frog was supposed to replace the refrigerator.

Often in cookbooks you can find fish, meat, seafood, without tomatoes, etc. I don’t know how true this is, but it seems to me that it’s not the name that matters. If cold soup is very tasty, light and good for lunch on a hot day, whatever you call it, it won’t be any worse.

This year I was told that the famous one, whose authorship is attributed to Giacomo Casanova, is not only a second course, but also an excellent cheese soup with shrimp.

Cheese soup with shrimp. Wow!

Ingredients (2 servings)

• Young zucchini 2 pcs
• Fresh dill 4-5 sprigs
• Shrimp 12-15 pcs.
• Green onion feather 3-4 pcs
• Lemon To taste
• Olive oil 3-4 tbsp. l.
• Philadelphia cheese" 175 gr
• Salt, black pepper Taste

1. A few words about Philadelphia cheese. This is cream cheese, or as they say in the West - Cream cheese. Very soft, slightly sweet with a hint of cream. “Philadelphia” is a very old trademark of an American company. And similar cheese is produced all over the world. Any soft cream cheese will work for cold soup.

   Ingredients: vegetables, shrimp and cheese

2. Young zucchini are small in size, preferably with thin green skin, then they do not need to be peeled, as for, thoroughly washed and wiped. Cut the zucchini into large cubes.

   Cut the zucchini into large cubes

3. Defrost shrimp, preferably medium-sized, and remove shell. If the shrimp are very large, you should cut the meat in half lengthwise.

   Defrost and remove shells from shrimp

4. Place the cream cheese in a small bowl and add finely chopped dill - only sprigs without coarse stems. Using a fork, mash the cheese and herbs until smooth.

   Mash the cheese and herbs until smooth

5. Heat olive oil in a saucepan. As soon as the oil is heated, fry finely chopped green onions in it for 30 seconds - only the feathers.

   Fry finely chopped green onions in oil for 30 seconds - only the feathers

6. Add chopped zucchini and fry, stirring constantly, for 10 minutes.

   Add chopped zucchini and fry, stirring constantly, for 10 minutes

7. Add 1 glass of water to the zucchini, bring the cheese soup with shrimp to a boil and cook, covered, over low heat for 20 minutes.

   Add 1 cup of water to the zucchini and cook for 20 minutes

8. Add the prepared shrimp, salt and pepper to taste, and cook for another 10 minutes. Cheese soup with shrimp should simmer slightly.

   Add prepared shrimp

9. Add a mixture of cream cheese and dill to the shrimp and cheese soup. Stir with a fork until the cheese is completely dissolved in the soup so that there are no lumps left. Add a little lemon juice to taste, but be careful, 1 tsp is enough.

   

Zucchini soup

RECIPE FOR ZUCCHIN SOUP PUREE

NECESSARY:

1 liter of water
1 cube dry chicken broth
1 zucchini
5 shrimp
70 ml cream 33%
1/2 pcs. onions
3 cloves garlic
3 sprigs thyme
10 g parsley
2 tbsp. l. sweet Chinese chili sauce
20 ml sunflower oil
20 ml olive oil
Salt, pepper to taste

HOW TO COOK:

1. Chop the onion, zucchini and garlic and sauté in sunflower oil. Add thyme, pour in water and bring to a boil. Add salt.

2. Add parsley and dry broth cube. Cook for a few minutes, then pour into a blender and puree until smooth.

3. Pour in the cream and beat everything again.

4. Peel the shrimp, divide into three parts and fry in olive oil. Add sweet Chinese sauce and stir.

5. Pour the soup into bowls, pour a little olive oil over it, and add the fried shrimp.

Before preparing the dish, you need to purchase the necessary ingredients. If buying zucchini and potatoes is not difficult for European residents; everyone knows what quality vegetables look like, then choosing seafood can cause certain difficulties.

The assortment of seafood in the stores is represented by different manufacturers, European and Asian, in packages of shrimp of all types, sizes, colors. Where to stop?

Prawn selection

To cope with this difficult task for a consumer living far from the sea, you need to know the following:

• The inscriptions on the package must indicate who the manufacturer is, in what area the goods were packaged, regalia, location and telephone number;
• You definitely need to pay attention to numbers written as fractions. They show how many shrimp are in 1 kg. For example – 90/120. That is, 1 kg contains from 90 to 120 carcasses. If the shrimp are headless, the quantity is indicated per pound. (Pound – 450 g);
• High-quality seafood has a smooth surface, pink meat, and a tucked tail;
• Black spots on the body and head, a straight tail are evidence of a low-quality product;
• Shrimp with brown heads are pregnant specimens, their meat is especially healthy;
• Individuals with green heads are evidence that before becoming a product, the shrimp had a hearty meal of plankton.

There are no snowballs in the bag with high-quality shrimp, all the carcasses are gray-brown in color, their surface is smooth, covered with a thin layer of ice glaze. The tail is pressed to the abdomen.

Working with seafood

If seafood is purchased in the shell, it must first be thawed. To do this, leave the packaging for some time on the bottom shelf of the refrigerator, drain the water, and only then complete defrosting at room temperature.

When shrimp are an ingredient in a dish, they need to be peeled immediately before cooking.

To do this, the carcasses are dipped in boiling water for a minute and then placed in cold water:

• We are planning to make a salad. It is imperative to remove the dark intestinal vein from the carcass;
• Clean the carcasses before they are completely defrosted, according to the method described above;
• You can later make broth from the shells of high-quality shrimp;
• For boiled frozen seafood, 3-4 minutes of heat treatment is sufficient;
• Carcasses frozen raw are cooked for at least 10-15 minutes.

It is very important not to overcook this delicate product in boiling water, otherwise the meat will become “rubbery” and will be difficult to chew.

Recipes for dishes with shrimp and zucchini

Seafood combined with zucchini can be used to prepare a first course, a second course and an appetizer. There is also a dessert with shrimp, but since zucchini is not involved in it, it’s worth leaving the discussion of the recipe for “later”.

Light Diet Soup Recipe

Ingredients:

• water – 350 ml;
• shrimp – 200 g, peeled, without shell;
• zucchini – 1 pc.;
• onion – 1 pc.;
• cream 10% – 100 g;
• nutmeg;
• ground ginger;
• salt;
• pepper;
• olive oil;
• greens: parsley and onions in feathers.

Finely chop the onion and fry in olive oil until soft. Place the onion in a saucepan and boil for 10 minutes. Boil seafood separately until done. Place diced zucchini in a saucepan with onions, and when it becomes soft, add spices, cream, and boiled shrimp. Simmer for 5 minutes over low heat, stirring constantly.

Before removing from heat, add fresh, finely chopped herbs. Before serving, let sit for a while, covered, so that the soup has time to absorb the flavor of the parsley.

This recipe is for those who love seafood and prefer unusual dishes for main course. Shrimp with potatoes and zucchini topped with cheese turn out incredibly tender, fresh herbs add a juicy taste.

For preparation you will need:

• peeled shrimp – 300 g;
• zucchini – 300 g;
• potatoes – 3 pcs.;
• cheese – 150 g;
• fresh parsley and dill;
• salt.

To begin, cut the potatoes into round slices. The thinner the potatoes are cut, the more tender the dish will be. Grate the cheese on a medium grater. The zucchini is washed, peeled, seeds removed and cut into half rings. No need to cut too large.

Place half of the chopped potatoes on the bottom of the baking sheet to form a small layer.

Then sprinkle it with a little grated cheese. Place half of the sliced ​​zucchini on top of the cheese and potatoes.

The zucchini is followed by a layer of shrimp. If they are not cleaned, they need to be washed and cleaned. The shrimp are generously sprinkled with chopped herbs, salt, and half of the remaining grated cheese.

This is followed by another layer of zucchini. The final layer is the remaining potatoes. Sprinkle all the grated cheese evenly. Place the dish in an oven preheated to 180 degrees for 25 minutes.

Hot shrimp and zucchini salad

Required Products:

• Shrimp – 300g;
• zucchini – small, up to half a kilogram;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• dried hot pepper - half a pod;
• olive oil – 2 tbsp. l.;
• sour cream - the same amount as butter;
• salt;
• pepper;
• ground paprika.

All vegetables, except onions, are peeled and cut into small cubes - peppers into rectangles. Remove the seeds from the zucchini.