••••SPICY SHRIMP SOUP!!
Ingredients
- 4 Tablespoons butter
- 1 large shallot, microplaned or minced
- 5 cloves garlic, microplaned, 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
- 3/4lb jumbo shrimp, peeled and deveined
- 2 limes (1 cut in half, 1 cut into wedges)
- chopped fresh cilantro
- cooked white rice
Directions
- Melt butter in a 5 or 6 quart 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 boil 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 boil then add shrimp and boil 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.
Notes
- For a spicier soup, leave the ribs and seeds on the jalapeno that simmers in the soup, or use two jalapenos.🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐🌶🐔🦐
