Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/4 teaspoon of cayenne pepper
- 1 can of diced tomatoes (14.5 ounces)
- 4 cups of chicken broth
- 1/2 cup of heavy cream
- Salt and black pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
2. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the pot. Cook for 1-2 minutes until fragrant.
3. Add the can of diced tomatoes and chicken broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10 minutes.
4. Add the peeled and deveined shrimp to the pot. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
5. Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth. Return the soup to the pot.
6. Stir in the heavy cream and season with salt and black pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 267
Fat: 14g
Saturated Fat: 6g
Cholesterol: 239mg
Sodium: 1266mg
Carbohydrates: 11g
Fiber: 2g
Sugar: 5g
Protein: 25g
Substitutions for ingredients:
- Instead of heavy cream, you can use coconut milk or half-and-half.
- You can use vegetable broth instead of chicken broth to make the soup vegetarian.
Variations:
- Add diced potatoes, carrots, or bell peppers to the soup for extra vegetables.
- Use diced canned tomatoes with green chilies instead of regular diced tomatoes for extra spice.
- Add cooked rice or quinoa to the soup to make it more filling.
Tips and tricks:
- To make peeling and deveining the shrimp easier, use kitchen shears to cut along the back of the shrimp and remove the vein.
- If you don't have an immersion blender, be careful when blending hot soup in a blender. Allow the soup to cool slightly before blending and blend in batches if necessary.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve the soup with crusty bread or crackers for dipping.
- Pair the soup with a light salad or roasted vegetables for a complete meal.
Suggested side dishes:
Crusty bread, crackers, light salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Spicy shrimp soup is a popular dish in many Latin American countries, particularly in Mexico and Central America.
Flavor profiles:
This soup is spicy, smoky, and slightly sweet from the tomatoes. The heavy cream adds a creamy and rich texture to the soup.
Serving suggestions:
Serve the soup hot with crusty bread or crackers for dipping.
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Region: Thai