Spicy Shrimp Soup

Spicy Shrimp Soup is a copycat recipe from our favourite Ecuadorian eating place. spicy, garlicky, and comforting, you will consume bowl after bowl of this easy soup recipe!

Spicy Shrimp Soup is consolation in a bowl. A aggregate of hen and seafood stock simmered with jalapeno, a truckload of garlic, dried herbs and lime juice actually warms you from the internal out. Jumbo shrimp are cooked inside the broth for a minute or  earlier than being ladeled into bowls and served with cooked white rice, sparkling cilantro, and raw jalapeno slices. The simmered jalapeno gives the soup warmth, whilst the uncooked jalapeno slices give every chunk a bit kick. This soup is SO brilliant.

Ingredients

• 4 Tablespoons butter
• 1 large shallot, microplaned or minced
• 5 cloves garlic, microplaned, pressed or minced
• 1 Tablespoon gluten-free flour
• 3 cups chicken stock
• 2 cups seafood stock (I like Imagine brand)
• 1 cup tomato sauce
• 2 jalapeños, divided (1 jalapeño sliced from the ribs/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
• 3/4lb jumbo shrimp, peeled and deveined
• 2 limes (1 cut in half, 1 cut into wedges)
• chopped fresh cilantro
• cooked white rice

Directions

1. 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.
2. 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.
3. 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.

Based on the recipe from https://iowagirleats.com/2018/01/16/spicy-shrimp-soup/