SPICY SHRIMP AND RED BEAN SOUP
Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!
Provided by Kim Berley
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 25.8 g, Cholesterol 127.7 mg, Fat 12.9 g, Fiber 7.5 g, Protein 24.7 g, SaturatedFat 2.2 g, Sodium 1099 mg, Sugar 1.4 g
SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES
This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
- Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
- Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g
KILLER SHRIMP SOUP
There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.
Provided by NewMexicoMama
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
- Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
- Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g
SPICY SHRIMP SOUP
Make and share this Spicy Shrimp Soup recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in saucepan over medium heat.
- Add scallions, carrots and mushrooms.
- Cook 3 minutes, stirring occasionally.
- Stir in next 7 ingredients (through turmeric) and cook 2 minutes.
- Add broth.
- Bring to a boil.
- Stir in shrimp, spinach and cooked noodles.
- Cook 2 minutes or until shrimp turns opaque.
Nutrition Facts : Calories 326.5, Fat 6.2, SaturatedFat 0.8, Cholesterol 71.6, Sodium 1419.2, Carbohydrate 51.5, Fiber 5.1, Sugar 3.5, Protein 16.8
SPICY SHRIMP BROTH
Provided by Marcela Valladolid
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
- Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
- Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.
SPICED SHRIMP SOUP
Steps:
- Rinse shrimp well and shell, reserving shell and heads
- Cut 3 lemongrass stalks into 1-inch sections and crush lightly with flat side of a heavy knife. In a saucepan combine crushed lemongrass with reserved shrimp shells and heads, water, coriander roots, salt, and pepper and simmer, uncovered, 20 minutes. Strain broth through a fine sieve into another saucepan.
- Thinly slice lower 6 inches of remaining lemongrass stalk, discarding remainder of stalk, and combine with broth and gingerroot. Simmer broth 5 minutes. Add shrimp and simmer 1 minute, or until shrimp are just firm to touch. Stir in fish sauce, lime juice, and sliced chili.
- Serve soup warm or at room temperature, garnished with coriander leaves, lime leaves, and chilies.
CHILI-SPICED SHRIMP WONTON SOUP
This delicious soup has a real kick of red-hot chilies, perfect to warm up a winter's day. If you prefer a milder flavor, remove the seeds from the chilies before using them.
Provided by CHILI SPICE
Categories Clear Soup
Time 39m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- WONTONS:.
- Finely chop the shrimp. Put them in a bowl and stir in the garlic, scallion, soy sauce, fish sauce, cilantro and egg yolk.
- Lay the wonton wrappers on work surface in a single layer and place about 1 tablespoon of the filling mixture into the middle of each. Brush the edges with egg white and fold each one into a triangle, pressing lightly to seal. Bring the 2 bottom corners of the triangle around to meet in the middle, securing with a little egg white to hold in place.
- SOUP:.
- Slice the chilies on a steep diagonal angle to make long slices, removing seeds if you prefer. Slice the scallions on the same angle.
- Place the stock, fish sauce, soy sauce, and rice wine in a large pot and bring to a boil. Add the chilies and scallions. Drop the wontons into the pot and simmer for 4-5 minutes until thoroughly heated.
- Serve the soup and wontons in small bowls, garnish with fresh cilantro leaves sprinkled on top just before serving.
Nutrition Facts : Calories 160.5, Fat 2.3, SaturatedFat 0.7, Cholesterol 124.1, Sodium 2227.4, Carbohydrate 16.2, Fiber 0.8, Sugar 0.8, Protein 16.8
SPICY JAMAICAN SHRIMP SOUP
Make and share this Spicy Jamaican Shrimp Soup recipe from Food.com.
Provided by English_Rose
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
- Add the jamaican jerk seasoning and the shrimp.
- Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.
Nutrition Facts : Calories 108.8, Fat 3.4, SaturatedFat 0.5, Cholesterol 67.8, Sodium 140.2, Carbohydrate 10.1, Fiber 0.8, Sugar 1.3, Protein 9.9
SPICED SHRIMP AND CARROT SOUP
Provided by Molly O'Neill
Categories pastas, soups and stews, appetizer, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring the carrot consomme to a boil in a large pot. Add the orzo, reduce heat to medium and cook for 3 minutes. Add the shrimp, ginger and carrots and cook for 2 minutes more. Add the fennel and cook 1 minute. Adjust seasoning with salt and pepper. Ladle into bowls, garnish with scallions, parsley or coriander leaves and serve immediately.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 2 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 1568 milligrams, Sugar 4 grams, TransFat 0 grams
THAI SPICY SHRIMP SOUP (TOM YUM KOONG)
Delicious, bright and flavorful -- authentic, quick, and EASY too! This Spicy Thai Soup will satisfy your palate!! From a neighbor's cookbook. You can easily use frozen cooked shrimp in this dish, just throw them into the hot stock, and heat through! Note: Use EITHER the fresh chile pepper OR the chile paste, or just a little of each (unless you want it truly HOT)!! ENJOY!
Provided by BecR2400
Categories Thai
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Devein shrimp; rinse and drain.
- Bring stock to a boil, and add remaining ingredients; cook until shrimp changes color.
- Remove chunks of lemon grass and whole chiles. Sprinkle with fresh cilantro; serve.
Nutrition Facts : Calories 155.6, Fat 1.9, SaturatedFat 0.2, Cholesterol 159.2, Sodium 2139.5, Carbohydrate 14.3, Fiber 2.1, Sugar 8.1, Protein 22.1
SPICY SHRIMP TOMATO SOUP
I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!
Provided by KeyWee
Categories Healthy
Time 40m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute onion and celery in butter until tender.
- Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
- Reduce heat, cover and simmer for 25 minutes.
- Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
- This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!
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SPICY SHRIMP SOUP - IOWA GIRL EATS
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5/5 (41)User Interaction Count 124Servings 3-4Category Entree, Seafood, Soup or Stew
- 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.
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