Shrimp (Teke) Soup

This seafood soup recipe is from the book “Housewife” by Ayse Fahriye, first published in 1882. The original name of the recipe in the book is Teke Soup.

Teke is a kind of shrimp found in the waters around Turkey. It is the favourite bait used in Sea Bass fishing. We tried this recipe with regular shrimp to make it easier to find all the ingredients. You can even try it with frozen shrimps.

The use of tomato puree in the soup shows that this recipe can only be as old as late 19th century. I made a few adjustments in the recipe as I indicated below, but the result was perfect. Therefore, I am giving both the original recipe and the adjusted one in parenthesis.

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Shrimp Soup

Difficulty 3.5 out of 10
Servings 4

Ingredients

  • 1 kg Teke Shrimp 500-600gr regular shrimp
  • 1 tb tomato puree 1/2 tb tomato puree, 1/2 tb red pepper puree
  • 1 tb all purpose flour
  • 1/2 cup olive oil
  • 1 egg
  • 1/2 lemon
  • 1/2 bunch of flat leaf parsley
  • Ground black pepper
  • Salt

Instructions

  1. Peel and rinse the shrimps. Keep the shells in a plate. (If you are using cleaned or frozen shrimps you can skip this step. You will pay the price with a slightly lessened taste.)
  2. Ground 1/8 of the shells in a pestle and mortar and put them in the boiling water. Then sieve the water. (I skipped this step as I do not like overpowering the shrimp smell.)
  3. Ground the remains left in the sieve again and mix them back in the boiling water. Then sieve the water again. (Obviously, I skipped this step, too.)
  4. Mix and fry the flour and tomato puree. (I preferred to use half tablespoon of tomato puree and half tablespoon of red pepper puree.) Add this to the boiling water.
  5. Fry the shrimps you prepared in olive oil. (You can cut the shrimps to the size you prefer.) Drain the oil and add the shrimps in the boiling water. At this point decide how much water you would like in your soup depending if you want it to be thick or thin.
  6. Let it simmer for half an hour on low heat.
  7. Prepare a "terbiye" by mixing an egg with the juice of half a lemon. Add it to the soup.
  8. Before you take it off the heat, add salt, ground black pepper and chopped flat leaf parsley.
  9. Enjoy.

 

Tips and Tricks for Shrimp Soup

 

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