Shrimp with Tarhana

Ingredients for Tarhana Shrimp

• 1/2 cup of tarhana
• 4 glasses of water
• 8 medium shell shrimp
• 1 tablespoon +1 teaspoon butter
• 1/3 teaspoon of olive oil
• 1 teaspoon tomato paste
• 4 cloves of garlic
• 1/2 teaspoon of white wine vinegar
• 1 teaspoon finely chopped parsley
• 1 teaspoon smoked paprika

How to Make Tarhana Shrimp?

• Mix the tarhana with 1 glass of cold water first and let it rest.
• Remove the shells of the shrimp so that only the tail remains, and set aside.
• Put the butter and tomato paste in the pan and fry it. Add shrimp shells and mix.
• Add the remaining 3 glasses of water and cook on low heat for about half an hour with the lid closed.
• Strain the mixture and allow the shrimp juice to come to room temperature.
• Add the shrimp water that comes to room temperature to the tarhana. Cook with salt for about 15 minutes, stirring.
• When your soup is almost ready, put 1 teaspoon of butter and olive oil in a non-stick pan.
• Once the butter has melted, add the tailed shrimp and start sautéing.
• While flipping the shrimp, add 4 cloves of garlic and salt.
• When the garlic smells, add the white wine vinegar.
• Turn off the stove for 10-15 seconds and add finely chopped parsley and smoked paprika to the pan and mix.
• Arrange the shrimps in the soup bowl first. Then add the soup. Pour the remaining sauce in the pan over the soup. Enjoy your meal.

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