Spicy Shrimp Soup is inspired by a soup from a local Ecuadorian restaurant. Spicy, garlicky, and comforting, you will lick your bowl clean.
Anyway, file Spicy Shrimp Soup under mission accomplished. See, there’s a wonderful Ecuadorian restaurant here in town that’s run by the nicest family, and was even featured on the Food Network’s Diners, Drive-Ins and Dives.
The food is succulent, cooked from scratch, and satisfying in the way that only your Mom or Grandma’s cooking can be. You feel the love put into every dish.
- PREP TIME 10minutes mins
- COOK TIME 40minutes mins
- TOTAL TIME 50minutes mins
- COURSE Soup
- CUISINE American
INGREDIENTS
- 1/4 cup butter
- 1 large shallot, finely chopped
- 5 cloves garlic, pressed or minced
- 1 Tablespoon gluten free flour
- 3 cups chicken stock
- 2 cups seafood stock, I like Imagine brand
- 1 cup tomato sauce
- 2 jalapeños, divided, 1 jalapeño sliced from the ribs/seeds, 1 sliced into rings
- 3 small bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 3/4 lb jumbo shrimp, peeled and deveined
- 2 limes, 1 cut in half, 1 cut into wedges
- For serving: cooked white rice, chopped fresh cilantro
INSTRUCTIONS
- Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes – make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.
- Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a simmer then turn back down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.
- Turn heat back up to high to bring the soup to a simmer then add shrimp and simmer until cooked through – 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños (these add a ton of flavor and heat vs just being a garnish so don’t skip!) and chopped cilantro then serve with lime wedges.
NUTRITION
Calories: 289kcalCarbohydrates: 19gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 143mgSodium: 1800mgPotassium: 667mgFiber: 3gSugar: 7gVitamin A: 883IUVitamin C: 24mgCalcium: 128mgIron: 2mg
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