Spicy Shrimp Soup

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98% would recommend
3.0
150 recipe ratings
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Soup Shrimp Between 200 and 350 Side Moderate Seafood Dairy-Free

Serves

6

Prep Time

0.2 Minutes

Total Time

1.3 Minutes

Nutritional Facts

Amount per serving (6 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

2 lbs jumbo shrimp, peeled and deveined (shells reserved)

8 cups organic, no salt seafood stock

2 tbsp extra virgin olive oil

1 small white onion, diced

2 celery stalks, diced

1 green bell pepper, diced

1 tomato, seeded and diced

4 dried chilies, roughly chopped

2 tbsp POMI tomato paste

lime wedges, for garnish (optional)

Instructions

1. Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered for 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.

2. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chilies and cook 5 more minutes. Stir in the tomato paste and cook another 3 minutes.

3. Add the cooked vegetables to the broth. Cook over medium-low heat, covered, for 1 hour and 30 minutes. Add the shrimp. Turn off the heat and let stand for 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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