Ingredients
Shrimp (peeled and deveined, tails on or off)
Olive oil
Red onion, diced
Green bell pepper
Fennel (or splash of ouzo)
Garlic, minced
Tomato paste
Petite diced tomatoes
Chicken broth
Flour (optional, for thickening)
Oregano
Sweet paprika
Salt
Lemon juice
Sugar
Feta cheese, crumbled
Instructions
- Heat olive oil in a large saucepan and sauté red onion, green bell pepper, and fennel until soft and fragrant.
- Stir in garlic, tomato paste, oregano, paprika, and salt; cook until spices bloom.
- Add diced tomatoes and chicken broth; bring to a simmer.
- If desired, whisk in flour to thicken the soup.
- Gently stir in shrimp and cook until pink and opaque.
- Add lemon juice and a pinch of sugar to balance acidity.
- Mix in half the feta cheese to melt into the soup; reserve the rest for topping.
Notes
- Swap green bell pepper for red for sweetness.
- Use ouzo or celery if fennel is unavailable.
- Add crushed red pepper flakes for heat.
- Vegetable broth or seafood stock can replace chicken broth.
- For vegetarian, substitute shrimp with chickpeas or tofu and use vegetable broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Sautéing, simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg
