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Spicy Shrimp Soup
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    Spicy Shrimp Soup

      CHILE PASTE
    • 3 dried pasilla peppers
    • 2 tablespoons dry white wine
    • Water
    • SHRIMP STOCK
    • 1/4 cup olive oil
    • 1/2 onion, diced
    • 1 small carrot, diced
    • 2 stalks celery, diced
    • 1/4 cup tomato paste
    • 1/2 pound medium shrimp
    • 2 tablespoons brandy
    • 2 tablespoons dry white wine
    • 8 cups chicken stock
    • ASSEMBLY
    • 1 tablespoon olive oil
    • 1 red onion, diced
    • 1/4 pound banana squash, diced
    • 2 tablespoons Chile Paste
    • 1/2 cup Arborio rice
    • Shrimp Stock
    • 1 cup ranchero cheese, crumbled
    • 2 tablespoons whipping cream
    • 12 large shrimp, peeled and deveined
    • 2 eggs, lightly beaten
    • Salt

    CHILE PASTE:
    * Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup.

    SHRIMP STOCK:
    * Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.

    ASSEMBLY:
    * Heat oil over medium heat and add onion. Saute until softened, 2 minutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.
    * Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

    6 servings.

    From:  
    Posted By:   Los Angeles Times
    Post Date:   Copyright 2000 Los Angeles Times

    *BACK TO SOUPS*








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