Scarlet Prawn Soup (Carabineiro Soup)

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Scarlet Prawn Soup (Carabineiro Soup)

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40 ml Olive Oil
60 g Onion chopped
110 g green pepper chopped
200 g Carrots chopped
6 g garlic clove minced
300 ml tomato sauce
300 ml diced tomatoes peeled
200 ml White Wine
1 Lt carabiner broth
1 bay leaf
5 g dried oregano
5 g dried basil
5 g Pepper
500 g carabiner peeled and deveined
    • Medium




    The carabineiro, or scarlet prawn, is a big prawn, both in size and in flavor. Found in warmer Portuguese coastal waters, the carabineiro’s sweet flavor and delicate texture make it highly sought for as a premium ingredient.

    This recipe was provided by the highly talented Rui Mota, chef, teacher & food designer, based in Lisbon, Portugal.

    How to Make it:

    1. In a large saucepan, heat oil over medium heat.
    2. Add onion and green pepper, cook and stir until tender.
    3. Add carrots and garlic, cook three minutes longer.
    4. Stir in tomato sauce, tomatoes, wine, broth and seasonings. Bring to a boil.
    5. Reduce heat, simmer covered for 30 minutes.
    6. Blend everything using the hand blender then pass throw a fine sieve.
    7. If its too liquid you can thicken with a bit of roux.
    8. Stir in carabiner (i.e. prawns). Cook covered for 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.

    Carabiner Soup Carabiner Soup

    Carabiner Soup; Photo credit: Rui Mota

    Rui Mota

    Rui Mota is a chef, teacher and food designer based in Lisbon, Portugal. Rui holds a B.A. in Management and Food Production at the Estoril Higher Institute for Tourism and Hotel Studies and a M.S. in Gastronomical Sciences from the NOVA School of Science and Technology and University of Lisbon. Rui was an intern at some of the best restaurants in Europe such as  The Fat Duck (London), ABaC (Barcelona), L’air du Temps (Belgium), and El Celler de Can Roca (BCN). During his internships, Rui has continued his academic studies and published a scientific article in Routledge and Taylor & Francys.

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