How To make Spicy Seafood Soup
Stephen Ceideburg 1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks,
-coarsely chopped Grated zest from 1 lime 6 To 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles,
-stemmed, seeded, and -chopped 24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt Thin lime slices for garnish Fresh lime or other citrus -leaves and blossoms for -garnish Peel and devein the shrimp; cover and refrigerate the shrimp and reserve the shells. Heat the oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into a container and refriger- ated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.) Bring the strained soup to a boil over high heat. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve imme- diately. Serves 6 as a soup course, or 3 or 4 as a main dish. From "James McNair's Soups" (Chronicle Books, San Francisco). Posted by Stephen Ceideburg
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How to make a Spicy Shrimp Soup. This soup recipe is perfect for this holiday season. nothing like a delicious soup on a day when the weather is cold. Shrimp soup has to be one of my favorite types of soup. I'm not a big fan of tomato base soups but this is the exception as you can't really taste the tomato flavor. Definitely give this one a try Enjoy!
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Measurements Used
1 pound Shrimp (de-shelled & deveined)
3 cups Chicken Stock
2 cups Seafood Stock
4 tablespoon Butter or Margarine
Juice of 2 Limes
1/4 teaspoon Thyme
1/2 to 1 teaspoon Salt
1/4 teaspoon Pepper
1 Jalapenos chopped + 1 Jalapeno Pepper sliced length wise
Cilantro for garnishment
3 Bay Leaves
1 1/2 teaspoon Seafood Seasoning
1/2 teaspoon Oregano
1 cup Tomato Sauce
1 tablespoon Flour
1/2 medium Onion Chopped
6 Garlic Cloves Minced
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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1 1/2 tsp chili powder
1/2 tsp black pepper
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50g squid
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