Another cold, rainy late February night last night. So, to help warm things up, and help my wife Laurie clear her sinuses, I thought I'd experiment and try a spicy shrimp soup.
- 1 pound shrimp, raw
- 3 cups water
- 1 Tbs oil
- 3 scallions, diced
- 4 cloves garlic
- 2 dried chili peppers
- 1 sweet potato, peeled & cubed
- 1 zucchini, cubed
- 1 large carrot, peeled & diced
- 1 Tbs Southern BBQ rub
- 4-5 sprigs cilantro, minced
Put the shrimp and 3 cups of water in a sauce pot to boil.
When the shrimp is done, drain the water but save it...this will be the stock for the soup.
While the shrimp is coming to a boil, dice the scallions, peel your garlic, and in a second pot begin sauteeing the scallions, garlic, and chili peppers in the oil. After 2 minutes or so, remove the chili peppers, and add in the zucchini, carrot, and sweet potato, along with the water from cooking the shrimp, which should be done at this point.
While this is simmering on low heat, peel the shrimp and toss in a bowl with the BBQ rub. After the soup has been simmering about 12 minutes, put in the shrimp and let simmer another 5 minutes or so. Add in the minced cilantro.
Serve this with bread and a salad.