Jims Shrimp Soup Recipes

SHRIMP SOUP WITH LIME-PICKLED ONIONS

Steps:

• Mix the sliced red onion with the lime juice and 1/4 teaspoon salt in a bowl; set aside. Pat the shrimp dry and season with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add half the shrimp and cook, until opaque, about 1 minute per side. Remove with a slotted spoon and transfer to a plate. Repeat with the remaining shrimp. Tent with foil to keep warm.
• Add the remaining 1 tablespoon olive oil to the pot. Add the chopped red onion and cilantro stems and cook, stirring, until softened, about 3 minutes. Stir in the remaining 1 1/2 teaspoons chili powder. Add the tomatoes and cook until starting to soften, 2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and a big pinch of salt. Cover and bring to a boil. Uncover and reduce the heat to a simmer; cook until the potatoes are tender, 8 to 10 minutes. Smash about half the potatoes with a potato masher. Simmer until thickened, 2 to 3 minutes; season with salt.
• Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges.

THICK & CREAMY SHRIMP SOUP

Steps:

• Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
• While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
• Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
• Slowly whisk in light cream and bring mixture to a boil.
• Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
• Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
• Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
• Serve with bread for dipping and garnish with more Old Bay and parsley (optional).

JIM'S SHRIMP SOUP

Steps:

• Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, sauté till onions are clear.
• Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes.
• Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.