Salvadoran Shrimp Soup with eggs and Vegetables

You are going to love this soup! It is so easy to make, and it gets even better the next day. It is a great recipe for your family or company. If fresh shrimp are not available, frozen ones will do the job just fine. Enjoy!

Serves 4-6

4 tablespoons butter or vegetable oil

30 medium shrimp (about 1 pound) peeled and deveined,

tails on (heads and shells on optional)

½ cup minced onion

2 large garlic cloves, minced

½ cup chopped cilantro

1 cup chopped tomato

½ cup chopped green bell pepper

8 cups water

1 tablespoon shrimp or chicken bouillon powder

1 teaspoon salt

1 cup peeled and cubed potatoes (1-inch cubes)

1 cup sliced carrots (¼-inch rounds)

4 eggs

Garnish:

lemon wedges

In a deep pot, heat the butter or oil on high until very hot. Add the shrimp, onion, garlic, cilantro, tomato, and green bell pepper, and stir-fry all these ingredients for about 1 minute.

Add and combine the water, bouillon powder, and salt, and bring to a boil. Add the potatoes and carrots, cover, reduce heat to medium, and cook for 10 to 15 minutes or until vegetables are tender. 

Crack the eggs directly into the soup, leave whole, and continue to cook for about 2 minutes.

Serve the soup hot and squeeze the lemon juice on top before eating