Easy Shrimp And White Bean Soup Food

SHRIMP, WHITE BEAN AND KALE STEW

Steps:

• Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
• Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
• Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

SPICY SHRIMP AND RED BEAN SOUP

Steps:

• Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

POTATO, SHRIMP, AND WHITE BEAN SOUP

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid the leeks of dirt and sand. Lift out of the water, and drain.
• In a small stockpot, heat the olive oil and butter over medium-low heat. To the stockpot, add the garlic, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and saute until the leeks are translucent, about 10 minutes. Add the chicken stock and potatoes, raise the heat to high, and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are fork tender, 12 to 15 minutes. Remove from the heat, transfer soup to a food processor, and puree.
• Meanwhile, place the shrimp on a clean work surface and, using a sharp knife, slice each in half lengthwise down the middle of the back, leaving tail on. Remove and discard veins; set shrimp aside.
• Transfer the soup back to the stockpot and place over medium heat. Add the skim milk and beans, and bring to a simmer. Raise heat to medium high, add the shrimp, and cook until shrimp are just opaque, about 2 minutes.
• Divide the soup among six bowls. Garnish each of the bowls with the diced red peppers and snipped chives, and serve immediately.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

EASY SHRIMP AND WHITE BEAN SOUP

Steps:

• In a soup pot, melt the butter over medium heat until melted and frothy. Add the shrimp shells and mash them with a spoon for 2-3 minutes until fragrant. Season with salt, pepper, and crushed red pepper. Pour in the water. Once the water begins to barely boil, reduce heat and simmer, uncovered, for 25 to 30 minutes. Strain through a fine mesh sieve into a bowl and discard the shrimp shells. Carefully wipe out the soup pot and return to the stove.
• Cover the tomatoes with water in a medium pot. Bring to a boil. Once the skins begin to split, transfer them to an ice bath. Once the tomatoes are cool enough to handle, peel and discard the skins. Transfer to a bowl and crush them with your hands.
• Heat the neutral cooking oil in the soup pot over medium heat until hot. Add the shallot and cook for 2-3 minutes until beginning to turn golden brown and soften. Add the garlic and cook for 45 seconds until fragrant. Add the tomatoes, beans, and reserved shrimp stock (you might need to discard like half a cup, of the stock depending on how full the pot is). Bring to a low boil and season with the paprika, smoked paprika, the Amarillo paste, and more crushed red pepper if you want it a bit spicier. Taste and add a bit more salt and pepper, if needed. Cook over a low boil 10-15 minutes to allow the flavors to meld.
• During the last 10 minutes of the broth cooking, prep the shrimp. Take out half of the peeled shrimp and cut them into thirds.
• Add all the shrimp to the pot along with the cream and parsley. Cook for 5-7 minutes or until the shrimp are opaque but not overcooked.
• Ladle the shrimp soup into bowls and garnish with a drizzle of extra virgin olive oil and more finely chopped parsley, if desired. Enjoy!

DUCK, FRESH SHRIMP AND WHITE BEAN SOUP

Steps:

• In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 2 hours, stirring occasionally or until the meat and beans are tender. Season the shrimp with salt and pepper. Add the shrimp to the pot and continue to cook for 8 to 10 minutes, or until the shrimp turn pink and curl their tails in completely. Reseason if necessary and stir in the green onions and parsley. Ladle into serving bowls and serve with crusty bread.

SHRIMP WITH HERBY WHITE BEANS AND TOMATOES

Steps:

• Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
• Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

SHRIMP AND BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

SHRIMP AND WHITE BEAN STEW

Steps:

• Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
• Stir in the beans, tomatoes, and herbs.
• Add broth and bring to a boil over high heat.
• Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
• Add the shrimp and simmer just until cooked through, about 2 minutes.
• Add parsley and serve.