Скачать с ютуб Spicy Shrimp Soup в хорошем качестве

Spicy Shrimp Soup

Spicy Shrimp Soup is brothy, warming, and packed with fresh flavor. Inspired by a dish from a local Ecuadorian restaurant, my take on Camarones al Ajillo, or spicy shrimp in garlic sauce, will become your new favorite soup recipe! PRINTABLE RECIPE HERE 👉🏼 https://iowagirleats.com/spicy-shrimp... INGREDIENTS: 4 Tablespoons butter 1 large shallot, microplaned or minced 5 cloves garlic, microplaned, pressed or finely minced 1 Tablespoon gluten free flour (or all-purpose flour if you don't need to eat GF) 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, for serving DIRECTIONS: 1. Melt butter in a 5 or 6 quart Dutch oven or soup pot over medium-low heat. Add shallots and garlic then saute until light brown and tender, 5 minutes, ensuring butter is just barely sizzling as to not over-brown or burn 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 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. NOTES For a spicier soup, leave the ribs and seeds on the jalapeno that simmers in the soup, or use two jalapenos. FOLLW ME! 👍🏼 Instagram:   / iowagirleats   Facebook:   / iowagirleatsofficialpage   Pinterest:   / iowagirleats   TikTok:   / iowagirleats