Shrimp Soup With Pasilla Chiles Recipes

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KILLER SHRIMP SOUP



Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

  • Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  • Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  • Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

SHRIMP AND OCTOPUS SOUP (CALDO DE CAMARON Y PULPO)



Shrimp and Octopus Soup (Caldo de Camaron y Pulpo) image

This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas.

Provided by SCOOBYLADY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h15m

Yield 8

Number Of Ingredients 12

2 quarts water
2 pounds octopus, cut into 1 inch pieces
1 tablespoon vegetable oil
1 cup diced carrots
1 cup diced celery
2 cups cubed potatoes
½ cup crushed dry pasilla chile peppers
½ cup chopped onion, or to taste
1 cup diced tomato
1 ½ pounds large shrimp in shells
1 cup fresh corn kernels
salt to taste

Steps:

  • Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
  • While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the onion and tomato at the very end. The ingredients do not need to be fully cooked.
  • When the octopus has boiled for 20 minutes, add the shrimp in their shells to the octopus, and let it boil for 5 more minutes. Add the vegetables from the skillet, and season with salt to your liking. If corn is used, put it in with the shrimp. Let everything simmer together for 15 minutes.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 18.4 g, Cholesterol 183.9 mg, Fat 5.2 g, Fiber 3.2 g, Protein 36.4 g, SaturatedFat 0.9 g, Sodium 462.4 mg, Sugar 2.9 g

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