Description
This creamy spicy jalapeño shrimp soup offers a flavorful blend of tender shrimp and zesty jalapeños in a rich, buttery broth perfect for a comforting meal any day.
Ingredients
Scale
- 1/4 cup butter
- 1 large shallot finely chopped
- 5 cloves garlic minced or pressed
- 1 tablespoon gluten-free flour or all-purpose flour
- 3 cups chicken stock
- 2 cups seafood stock
- 1 cup tomato sauce
- 2 jalapeños divided 1 deseeded and sliced 1 sliced into rings for garnish
- 3 small bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
- 3/4 lb jumbo shrimp peeled and deveined
- 2 limes 1 cut in half for juice 1 cut into wedges for serving
- Cooked white rice for serving
- Fresh cilantro chopped for garnish
Instructions
- In a large pot, melt butter over medium heat. Add shallot and garlic, cooking until fragrant and translucent.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in chicken stock and seafood stock, followed by tomato sauce.
- Add one sliced jalapeño, bay leaves, oregano, salt, thyme, and white pepper. Bring to a simmer and cook for 10 minutes.
- Add shrimp to the soup and cook until shrimp are pink and opaque, about 5 minutes.
- Remove bay leaves and stir in lime juice.
- Serve soup over cooked white rice, garnished with jalapeño rings and fresh cilantro. Lime wedges can be served on the side.
Notes
- Adjust the level of spiciness by adding more or fewer jalapeños
- Serve with white rice to make the soup more filling
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmered
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 190mg