Spicy Shrimp Soup

 


Soup:
At the turn of the century in America, before we had foods of convenience created in the late 20th century, soup was considered a French dinner table dish and served only within homes of great wealth and gentility.

TALLBlonde created this spicy shrimp stew-like entrée. It is healthy, packed with flavor and a perfect compliment with crusty and buttered French baguette. If you have an aversion to shellfish any white fish will work equally well. So let's make an elegant and high society meal tonight.
1 yellow onion, chopped into 1/2-inch pieces
3 cloves fresh garlic, crushed
1 tea. dried oregano
1 whole bay leaf
1/8 tea. red chili flakes
olive oil

2 cups diced cabbage
1 tea. salt
1/2 tea. freshly cracked black pepper

1 14 oz. can crushed tomatoes
1 cup dry white wine (I use Sauvignon Blanc)
2 cups unsalted chicken broth
1/4 cup red wine vinegar

2 Tbl. diced fresh Italian parsley
1 Tbl. red curry paste
2 14 oz. cans Cannellini beans, drained but not rinsed

fresh lime slices, optional
crushed tortilla chips, optional

1 1/2 lbs. shrimp (uncooked, deveined)
optional shrimp shell broth

In a stock pot on medium high heat sweat onions, garlic, bay leaf and red pepper flakes in olive oil until softened. Add cabbage, salt and black pepper and stir until cabbage is slightly softened.

De-glaze pot with white wine then add crushed tomatoes, chicken broth and red wine vinegar, bring up to a simmer. Add Italian parsley, red curry paste and Cannellini beans and bring up to a slow boil.

Add raw shrimp, turn off heat and place a lid the on stock pot. Shrimp will cook in residual heat of the stew and remain moist. Ready to serve when shrimp is bright pink. Add optional shrimp broth. Remove bay leaf. 

Serve with crusty buttered French baguette and optional lime wedges and sprinkle with crush tortilla chips. Serves 6.

OPTIONAL STEP:
Remove shrimp shells and boil in 2 cups water to create a concentrated broth to be added at the final step.


NUTRITIONAL VALUE PER SERVING:

  • Calories: 196

  • Carbs: 27g

  • Protein: 19g

  • Fat: 4g

  • Fiber: ~1.5–2g

  • Sodium: ~133–150mg (estimate)

Vitamins:

  • Vitamin A: ~15% of Daily Value (DV)

  • Vitamin C: ~30% of DV

  • Vitamin K: ~35% of DV

  • Folate: ~10% of DV

  • Vitamin B12: ~50% of DV

  • Vitamin E: ~4% of DV

Minerals:

  • Calcium: ~6% of DV

  • Iron: ~15% of DV

  • Magnesium: ~8% of DV

  • Potassium: ~15% of DV

  • Phosphorus: ~15% of DV

  • Zinc: ~10% of DV






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