SPICY SHRIMP AND SPINACH SOUP
Makes 4 servings
Ingredients:
3 tbs unsalted butter
1 to 2 pickled jalapeno peppers, seeded and minced
2 medium onions, coarsely chopped
3 large garlic cloves, minced
¾ tsp oregano
½ tsp thyme
1 bay leaf
2 ½ cups reduced-sodium chicken broth
2 ½ cups fish broth or bottled clam juice
1 small avocado
2 tbs fresh lime juice
1 lb medium shrimp, in the shell
4 cups (packed) spinach leaves, torn into bite-sized pieces
¼ tsp salt
¼ tsp white pepper
1 cup chopped cilantro
½ cup chopped scallions
SPICY SHRIMP AND SPINACH SOUP…………..
½ cup grated Parmesan cheese
2 small limes, cut into wedges
Directions:
In a large skillet, warm the butter over medium heat until melted. Add the jalapenos, onions and garlic. Cook stirring frequently until the onions are translucent, about 3 minutes.
Remove the pan from the heat. Stir in the oregano, thyme and bay leaf.
In a medium saucepan, bring the chicken broth to a boil over high heat. Add the sautéed vegetables and return to a boil. Reduce the heat to low and simmer for 30 minutes.
Meanwhile, halve and peel the avocado. Remove and discard the pit. Cut the flesh into ½ inch dice. In a small bowl, toss the avocado and 1 tbs of the lime juice. Set aside.
Increase the heat under the broth to high and return to a boil. Add the shrimp and cook just until they are firm and the shells turn bright pink, about 3 minutes.
Turn off the heat under the shrimp. Stir in the spinach and the remaining 1 tbs lime juice. Cover and allow to steam for 2 minutes. Season with the salt and pepper.
Serve the soup with the avocado, cilantro, scallions, Parmesan cheese and lime wedges.
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