Description
A flavorful and spicy shrimp soup featuring a rich blend of seafood and chicken stocks, tomato sauce, fresh jalapeños, and aromatic spices. This comforting dish is finished with lime juice and served over white rice, garnished with fresh cilantro and extra jalapeños for a zesty kick.
Ingredients
Scale
Shrimp Soup
- 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 (Imagine brand preferred)
- 1 cup tomato sauce
- 2 jalapeños (1 sliced removing ribs and 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 lime cut in half, 1 lime cut into wedges)
For Serving
- Cooked white rice
- Chopped fresh cilantro
Instructions
- Saute: Melt the butter in a large Dutch oven or soup pot over medium heat. Add the finely chopped shallots and minced garlic. Turn the heat down slightly and sauté until the shallots and garlic are light brown and tender, about 5 minutes. Ensure the butter is just barely sizzling to avoid browning the garlic. Sprinkle in the gluten free flour, stir to combine, and continue to sauté while stirring for 1 more minute to cook the flour.
- Simmer: Add the tomato sauce and stir well to combine, ensuring there are no lumps in the flour and butter mixture. Then add the seafood stock, chicken stock, the 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 and partially cover with a lid. Gently simmer the soup for 30 minutes to develop the flavors. After simmering, remove the bay leaves and jalapeños. Add lime juice to taste, typically about one-third of a fresh lime, and adjust salt if needed.
- Cook Shrimp: Increase the heat to high to bring the soup back to a simmer. Add the peeled and deveined jumbo shrimp and cook until just done, about 1-2 minutes. Be careful not to overcook the shrimp.
- Serve: Ladle the hot soup into bowls over cooked white rice. Top with the sliced raw jalapeños and chopped fresh cilantro. Serve with lime wedges on the side for extra zest.
Notes
- Use gluten free flour to keep the soup gluten free.
- Adjust the amount of jalapeños depending on your desired spice level.
- For a richer broth, use high-quality seafood and chicken stocks.
- Serve with cooked white rice to make the soup more filling.
- Fresh lime juice brightens the flavors, so add it gradually to suit your taste.
