Description
A bold, flavorful, and creamy soup with a spicy kick from fresh jalapeños and tender shrimp. Perfectly balanced with a hint of lime, this soup is a comforting dish that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Soup Base:
- 1/4 cup butter
- 1 large shallot, finely chopped
- 5 cloves garlic, minced or pressed
- 1 tablespoon gluten-free flour (or all-purpose flour)
- 3 cups chicken stock
- 2 cups seafood stock
- 1 cup tomato sauce
For the Spice and Flavor:
- 2 jalapeños, divided (1 deseeded and sliced, 1 sliced into rings for garnish)
- 3 small bay leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon white pepper
For the Shrimp and Garnishes:
- 3/4 lb jumbo shrimp, peeled and deveined
- 2 limes (1 cut in half for juice, 1 cut into wedges for serving)
- Cooked white rice (for serving)
- Fresh cilantro, chopped (for garnish)
Instructions
- Melt Butter:
In a large Dutch oven or soup pot, melt the butter over medium heat. - Sauté Shallots and Garlic:
Add the finely chopped shallots and minced garlic. Reduce the heat slightly and sauté for 5 minutes until the shallots are soft and the garlic is golden brown. - Add Flour:
Sprinkle the flour over the sautéed mixture. Stir continuously for 1 minute to eliminate the raw flour taste and create a roux. - Incorporate Tomato Sauce:
Stir in the tomato sauce, making sure to combine it thoroughly with the roux for a smooth base. - Add Stocks and Spices:
Pour in the chicken stock and seafood stock. Add the sliced (deseeded) jalapeño, bay leaves, oregano, salt, thyme, and white pepper. Stir well to combine. - Simmer the Soup:
Bring the soup to a gentle simmer over medium heat. Cover the pot partially with a lid and let it simmer for 30 minutes to allow the flavors to meld. - Remove Aromatics:
After simmering, remove the bay leaves and cooked jalapeño slices from the soup. - Add Lime Juice:
Squeeze the juice of half a lime into the soup. Taste and adjust the seasoning with more salt or lime juice if needed. - Cook the Shrimp:
Turn the heat up slightly to bring the soup back to a gentle simmer. Add the shrimp and cook for 1-2 minutes, or until they turn pink and opaque. - Serve and Garnish:
Scoop the soup into bowls over a bed of cooked white rice. Garnish with fresh cilantro, raw jalapeño slices, and lime wedges. Serve immediately.
Notes
- For More Heat: Leave the ribs and seeds in the jalapeño or add an extra pepper.
- For Less Heat: Use just one jalapeño or remove all seeds and ribs.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days or freeze (without shrimp) for up to 2 months.
- Reheating Tip: Add fresh shrimp when reheating to maintain their texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg