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I never knew how to make this until I made it recently with my mother and I was surprised how easy it was. The brown rice and potatoes are my addition in an attempt at making this a whole meal instead of a "before dinner" soup. Try using brown rice because regular rice will get mushy in your pot if you have left overs (also adjust for cooking time if you're using regular rice). Also play a little with the water depending how soupy you like it. I use very little because my husband leaves all the broth behind so to me it's such a waste. Also, some people may be put off by the shrimp in shells but all the flavor is in the shells, don't remove them. Make your dinner guest work for their meal, ha-ha-ha-ha! Enjoy.
Units: US | Metric
Serving Size: 1 (722 g)
Servings Per Recipe: 6
The following items or measurements are not included:
shrimp bouillon cubes