Spicy Shrimp Soup Food

SHRIMP AND CORN SOUP

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

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.

SPICY SHRIMP SOUP

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.

THAI SPICY SHRIMP SOUP (TOM YUM KOONG)

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.

EASY SHRIMP NOODLE SOUP CHINESE STYLE

Steps:

• Trim the bottom of the bulb and separate the leaves. If using regular bok choy, use the inner leaves of the bulb as those are young. Finely chop scallion greens.

ASIAN SHRIMP AND VEGETABLE SOUP

Steps:

• Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops. Set green tops aside.
• In a large nonstick saucepan, heat oil over medium heat. Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally. Add ginger and garlic; cook and stir for 1 minute more. Add chicken broth, water, soybeans, soy sauce and, if desired, crushed red pepper to mushroom mixture. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until carrot is tender.
• Add shrimp and pea pods and/or bok choy to saucepan. Return to boiling; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque. Stir in green onion tops just before serving. If desired, garnish with slivered green onions.

SPICY KOREAN-CHINESE SEAFOOD SOUP (JJAMPONG)

Steps:

• Gather the ingredients.
• In a large pot, cook the egg noodles (or udon noodles ) according to package directions. Make sure not to overcook noodles-they should have some texture.
• Drain and set aside.
• In a soup pot, bring mussels (or clams) and 2 cups of water to a boil. Cover, reduce heat to a low simmer, and cook for a few minutes until the shells open.
• Drain (reserving 1 cup of cooking liquid) and set aside the mussels or clams.
• Add the one cup of cooking liquid to the chicken broth (or beef or anchovy broth).
• Heat a well-oiled deep sauté pan or large wok and sauté garlic and ginger briefly.
• Add chile pepper flakes (kochukaru), pork, and onions. Stir-fry.
• After a few minutes, add shrimp, squid, carrots, scallions, and stir-fry.
• After another few minutes, add cooked mussels (or clams), cabbage, mushrooms, and broth.
• Bring to a boil. Reduce heat to medium, simmer, and let cook for 5 more minutes.
• Add soy sauce, salt, pepper, chiles, and fish sauce, to taste.
• Place noodles in individual soup bowls and ladle soup over noodles.
• Serve and enjoy!

SPICY KILLER SHRIMP SOUP

Steps:

• Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
• Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
• Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.