Description
This Spicy Shrimp Soup is a bold, zesty, and irresistible seafood dish featuring jumbo shrimp simmered in a flavorful broth infused with garlic, shallots, jalapeños, tomato sauce, and aromatic spices. Perfect for a comforting meal, it’s served with cooked white rice, fresh cilantro, and lime wedges for a refreshing kick.
Ingredients
Scale
Shrimp Soup Base
- 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
- 1 cup tomato sauce
- 2 jalapeños, divided (1 sliced from the ribs and seeds removed, 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
- Sauté Aromatics: Melt butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped shallots and minced garlic. Lower the heat slightly and sauté until the shallots and garlic are light brown and tender, about 5 minutes. Keep the butter barely sizzling to prevent the garlic from browning.
- Add Gluten Free Flour: Sprinkle in the gluten free flour and stir continuously to combine. Sauté this mixture for about 1 minute to cook out the raw flour taste.
- Incorporate Tomato Sauce: Pour in the tomato sauce and stir well to ensure there are no lumps in the flour and butter mixture, creating a smooth base for the soup.
- Add Stocks and Spices: Add the seafood stock, chicken stock, sliced jalapeño (with ribs and seeds removed), bay leaves, dried oregano, salt, dried thyme, and white pepper. Increase heat to bring the soup to a simmer, then reduce to medium heat, partially cover the pot, and let it gently simmer for 30 minutes to develop flavor.
- Remove Solids and Adjust Seasoning: After simmering, remove the bay leaves and jalapeño slices from the soup. Add lime juice from the lime halves to taste, and adjust salt if necessary to balance the flavors.
- Cook Shrimp: Bring the soup back to a simmer, then add the peeled and deveined jumbo shrimp. Cook for 1 to 2 minutes, or until the shrimp turn pink and are cooked through.
- Serve: Ladle the hot soup into bowls and top each serving with cooked white rice, raw jalapeño rings, and chopped fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Notes
- Use gluten free flour to keep this recipe gluten free and suitable for those with gluten sensitivities.
- Adjust the amount of jalapeños to control the spiciness of the soup according to your heat tolerance.
- Substitute seafood stock with more chicken stock if unavailable, but seafood stock enhances the shrimp flavor.
- Serve immediately after adding shrimp to preserve their tender texture and prevent overcooking.
- Cooked white rice absorbs the bold flavors and makes the soup more filling.
