Chorba d’Crevette – Moroccan Shrimp Soup

Chorba d'Crevette - Moroccan Shrimp Soup

An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.
Total Time: 25 minutes
Servings: 4
Author: The Cook


  • 1 medium onion, grated
  • 2 tablespoons butter
  • ½ leek
  • ¼ cup rice
  • ¾ cup fresh or frozen shrimp
  • 4 cups vegetable stock
  • 1 tablespoon crushed fresh ginger
  • pinch of saffron
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • extra salt and pepper, to taste


  • Begin by grating a medium onion into a bowl and roughly chopping ½ a cleaned leek.
  • In a large pan add 2 tablespoons butter and turn heat to medium high.
  • Once the butter begins to melt, add the onion and leek and cook for 1-2 minutes.
  • Next, add the ginger, saffron, turmeric, and pepper and stir.
  • Once everything is combined add the vegetable broth and rice. Cook 15-20 minutes until the rice is tender.
  • Add the shrimp last. Once the shrimp are pink the soup is ready to serve.
  • Add salt and pepper as desired to taste.
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