Spicy Shrimp Soup

Ingredients

SERVES 3-4

• 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.

https://iowagirleats.com/2018/01/16/spicy-shrimp-soup/