Spicy Shrimp Tomato Soup Recipes

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SPICY SHRIMP BROTH



Spicy Shrimp Broth image

Provided by Marcela Valladolid

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

1 pound jumbo shrimp, peeled and deveined, shells reserved
8 cups seafood stock
2 tablespoons extra-virgin olive oil
1 small white onion, diced
1 carrot, cut into 1/4-inch-thick rounds
2 stalks celery, diced
1 green bell pepper, diced
1 tomato, seeded and diced
4 dried chiles de arbol, roughly chopped
2 tablespoons tomato paste
1 tablespoon Mexican dried shrimp powder (optional)
Lime wedges, for serving (optional)

Steps:

  • Bring the reserved shrimp shells and seafood stock to a boil in a large pot. Reduce the heat to medium low and simmer, uncovered, 20 minutes, stirring and skimming the surface occasionally. Strain the broth into a large bowl, pressing on the solids with the back of a spoon to release as much liquid as possible. Return the broth to the pot and keep warm.
  • Meanwhile, heat the olive oil in a heavy skillet over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the carrot, celery and bell pepper and cook until softened, about 7 minutes. Stir in the tomato and chiles de arbol and cook 5 more minutes. Stir in the tomato paste and dried shrimp powder and cook 3 minutes.
  • Add the cooked vegetables to the broth. Cook over medium-low heat, covered, 1 hour, 30 minutes. Add the shrimp. Turn off the heat and let stand 3 minutes, or until the shrimp are cooked through. Serve with lime wedges.

SPICY KILLER SHRIMP SOUP



Spicy Killer Shrimp Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
  • Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
  • Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

SPICY SHRIMP AND SWEET POTATO SOUP



Spicy Shrimp and Sweet Potato Soup image

Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.

Provided by liz d

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 50m

Yield 12

Number Of Ingredients 13

1 tablespoon olive oil
1 red onion, chopped
½ teaspoon minced garlic
4 cups vegetable stock
4 cups corn
2 cups peeled and diced sweet potatoes
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup salsa
2 teaspoons chili powder
1 teaspoon ground cumin
salt and ground black pepper to taste
1 ½ pounds peeled medium shrimp
4 green onions, chopped

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
  • Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g

TOMATO SEAFOOD SOUP



Tomato Seafood Soup image

We love this hefty soup on Sundays during football season. For a little extra zip to rally spirits, we sometimes add red pepper flakes or use jalapeno-flavored tomatoes. It's also delicious with real crab meat. -Mary Adams, Fairport, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 can (14 ounces) diced tomatoes, undrained
1 jar (14 ounces) spaghetti sauce
1 cup salsa
3/4 cup chicken broth
1/2 cup white wine or additional chicken broth
3 teaspoons dried parsley flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon pepper
1 package (12 ounces) frozen uncooked shrimp, thawed, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped or 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 can (6-1/2 ounces) minced clams, undrained

Steps:

  • In a Dutch oven, saute onion and green pepper in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, spaghetti sauce, salsa, broth, wine and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the shrimp, crab and clams. Cover and simmer for 5-7 minutes or until shrimp turn pink.

Nutrition Facts : Calories 163 calories, Fat 4g fat (1g saturated fat), Cholesterol 72mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.

SPICY SHRIMP TOMATO SOUP



Spicy Shrimp Tomato Soup image

I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!

Provided by KeyWee

Categories     Healthy

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
4 cups chicken broth
3 cups tomato juice
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can baby corn, cut into 1/2 inch slices
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1/2 teaspoon garlic powder
1/2 teaspoon hot pepper sauce
1/4 teaspoon cayenne pepper
1 bay leaf
2 cups small shell pasta, cooked & drained
1 lb medium shrimp, cooked,peeled & deveined

Steps:

  • In a soup pot, saute onion and celery in butter until tender.
  • Add broth, tomato juice, tomatoes, corn, Worcestershire sauce, seasonings, and bay leaf, and bring to a boil.
  • Reduce heat, cover and simmer for 25 minutes.
  • Discard bay leaf, stir in pasta and shrimp, heat through, and serve.
  • This is not HOT& spicy- add more hot sauce and/or cayenne if you like more heat!

SPICY SHRIMP AND TOMATO PASTA



Spicy Shrimp and Tomato Pasta image

Begin cooking the shrimp and sauce while the pot of water is coming to a boil so everything is ready at the same time. Be careful not to overcook the shrimp, as they can easily become tough.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 7

1 pound penne, (or other short tubular pasta)
2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
4 teaspoons olive oil
3 tablespoons capers, rinsed and drained
1/4 teaspoon red-pepper flakes
3 cans (14.5 ounces each) diced tomatoes with roasted garlic

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
  • Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
  • Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.

Nutrition Facts : Calories 497 g, Fat 7 g, Fiber 2 g, Protein 43 g

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS



Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms image

A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.

Provided by Yewande Komolafe

Categories     dinner, lunch, seafood, soups and stews, vegetables, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (14-ounce) can whole peeled tomatoes
1 (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
4 tablespoons olive oil, plus more for drizzling
8 ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
2 garlic cloves, peeled and sliced
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 fresh makrut lime leaves (or 1 tablespoon lime zest)
Kosher salt
1/4 cup sliced scallions
2 shallots, peeled and diced
1 tablespoon tomato paste
1 (13-ounce) can coconut milk
1/2 red habanero chile, seeds removed
1 pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
Steamed white or brown rice, for serving
1 cup mixed fresh herbs, such as cilantro, mint, basil and dill

Steps:

  • Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
  • In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
  • Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
  • Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
  • Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

CHINESE TOMATO SOUP WITH SHRIMP



Chinese Tomato Soup with Shrimp image

This piquant tomato soup is so easy to make, is a very pretty appetizer soup for a party with the shrimp added.

Provided by Taylor in Belgium

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon chili oil (I use olive oil with 1/4 tsp chili powder)
1 cup chopped onion
1 teaspoon minced garlic (used less than 1/4 tsp garlic powder)
1 (10 ounce) can tomato soup (I also added 1/2 can tomato bits for texture or use a soup with tomato bits in it)
1/4 lb cooked and peeled shrimp
1/4 cup water chestnut, drained
1 green onion, finely chopped
1/4 teaspoon pepper
1/4 cup frozen peas
salt, if needed
1/4 cup chopped cilantro

Steps:

  • Heat oil in saucepan over medium heat.
  • Add onions and saute until onions are clear.
  • Stir in the garlic (powder) and mix well.
  • If using garlic, cook until garlic starts to brown.
  • Pour the soup plus 1 can water over the onions.
  • Add the shrimp, water chestnuts, green onions and pepper.
  • Heat throroughly then add the frozen peas and heat through.
  • Season to taste with the salt if needed.
  • Ladle into soup bowl and garnish with chopped cilantro.

Nutrition Facts : Calories 106.7, Fat 1, SaturatedFat 0.3, Cholesterol 43.2, Sodium 446.5, Carbohydrate 17.5, Fiber 2.2, Sugar 8.4, Protein 8

SHRIMP IN SPICY TOMATO SAUCE



Shrimp in Spicy Tomato Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 pound medium shrimp
2 teaspoons coarse salt
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, finely chopped
1 cup canned Italian plum tomatoes, drained and chopped
1/2 cup dry white wine
1/4 teaspoon dried red pepper flakes
Freshly ground pepper to taste

Steps:

  • Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
  • Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
  • Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 4 grams, TransFat 0 grams

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