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Spicy Shrimp And Spinach Soup

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Ingredients
  Unsalted butter 3 Tablespoon
  Pickled jalapeno peppers 2 , seeded and minced
  Onions 2 Medium, coarsely chopped
  Garlic cloves 3 Large, minced
  Oregano 3⁄4 Teaspoon
  Thyme 1⁄2 Teaspoon
  Bay leaf 1
  Reduced sodium chicken broth 2 1⁄2 Cup (40 tbs)
  Fish broth/Bottled clam juice 2 1⁄2 Cup (40 tbs)
  Avocado 1 Small
  Fresh lime juice 2 Tablespoon
  Medium shrimp 1 Pound
  Spinach leaves 4 Cup (64 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
  Chopped cilantro 1 Cup (16 tbs)
  Chopped scallions 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Limes 2 Small, cut into wedges
Directions

1. In a large skillet, warm the butter over medium heat until melted. Add the jalapenos, onions, and garlic, and cook, stirring frequently, until the onions are translucent, about 3 minutes. Remove the pan from the heat. Stir in the oregano, thyme, and bay leaf.
2. In a medium saucepan, bring the chicken broth and fish broth to a boil over high heat. Add the sauteed vegetables and return to a boil. Reduce the heat to low and simmer for 30 minutes.
3. Meanwhile, halve and peel the avocado. Remove and discard the pit. Cut the flesh into 1/2-inch dice. In a small bowl, toss the avocado with 1 tablespoon of the lime juice. Set aside.
4. Increase the heat under the broth to high and return to a boil. Add the shrimp and cook just until they are firm and the shells turn bright pink, about 3 minutes.
5. Turn off the heat under the shrimp. Stir in the spinach and the remaining 1 tablespoon lime juice, cover, and allow to steam for 2 minutes. Season with the salt and pepper.
6. Serve the soup with the avocado, cilantro, scallions, Parmesan, and lime wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Shrimp
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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