Shrimp are a low-cal, high-protein alternative to meat or poultry in soup, and the results are deliciously satisfying.
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
- 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
- In a medium pot prepare the ramen noodles according to package directions.
- 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.
- Remove pot from heat and stir in the flavour packages, the chili garlic paste and the cilantro.
- Garnish with a sprig of cilantro and serve.
Spicy Cajun shrimp soup
- 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
- Over medium heat, melt the butter in a large saucepan.
- Add the green pepper, celery, onion and garlic. Stir often and saute until tender.
- Pour in the tomatoes, clam juice and tomato-vegetable cocktail.
- Stir in the pepper, thyme, celery salt, red pepper flakes, basil and bay leaf.
- Bring the mixture to a boil and then add the rice.
- Reduce the heat and simmer while covered until the rice is tender, approximately 15 minutes. Stir occasionally.
- Add the corn and shrimp and continue to cook for approximately 5 minutes, until the shrimp meat is cooked (it will turn pink).
- Remove the bay leaf.
- Serve with Louisiana-style hot sauce to add as desired.