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Spicy shrimp soup two ways

Shrimp are a low-cal, high-protein alternative to meat or poultry in soup, and the results are deliciously satisfying.

Shrimp soup

Craving something spicy? Maybe something with shrimp? Want something fast and easy? Well, look no further; these two quick shrimp soup recipes are sure to satisfy your cravings.

Super simple spicy shrimp soup

Serves four


  • 2 packages of shrimp or original-flavour ramen noodles
  • 1-1/2 cups broccoli florets, blanched and cut into bite-size pieces
  • 1 cup water chestnuts, sliced or chopped
  • 4 green onions, finely chopped
  • 2 cups pre-cooked, medium, deveined shrimp; for best results use fresh cooked shrimp or (thawed) frozen cooked shrimp
  • 1 to 2 teaspoons chili garlic paste, as desired
  • 1/4 cup chopped cilantro


  1. In a medium pot prepare the ramen noodles according to package directions.
  2. When noodles are cooked, add all of the vegetables and shrimp to the pot and continue to cook for approximately two minutes longer, or until thoroughly heated.
  3. Remove pot from heat and stir in the flavour packages, the chili garlic paste and the cilantro.
  4. Garnish with a sprig of cilantro and serve.

Spicy Cajun shrimp soup

Serves six


  • 1 tablespoon butter
  • 1/2 cup green bell pepper, chopped fine
  • 1/2 cup celery, chopped fine
  • 1/2 cup green onion, chopped fine
  • 3 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes
  • 1 cup clam juice
  • 1-1/2 cups tomato-vegetable cocktail
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil leaves
  • 1 bay leaf
  • 1 cup corn
  • 1/2 cup uncooked white rice
  • 4 cups cleaned, deveined, uncooked shrimp meat, chopped


  1. Over medium heat, melt the butter in a large saucepan.
  2. Add the green pepper, celery, onion and garlic. Stir often and saute until tender.
  3. Pour in the tomatoes, clam juice and tomato-vegetable cocktail.
  4. Stir in the pepper, thyme, celery salt, red pepper flakes, basil and bay leaf.
  5. Bring the mixture to a boil and then add the rice.
  6. Reduce the heat and simmer while covered until the rice is tender, approximately 15 minutes. Stir occasionally.
  7. Add the corn and shrimp and continue to cook for approximately 5 minutes, until the shrimp meat is cooked (it will turn pink).
  8. Remove the bay leaf.
  9. Serve with Louisiana-style hot sauce to add as desired.

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