Spicy Shrimp Soup
Spicy Shrimp Soup is a bold yet elegant seafood potage that marries sweet shrimp with chilli-kissed aromatics and a silky, rose-tinted broth. Ready in just 50 minutes, this restaurant-style soup turns simple pantry staples into a memorable main course.
Ingredients:
- 450 g raw shrimp, peeled and deveined (shells reserved)
- 2 tbsp neutral oil or unsalted butter
- 1 small onion, finely chopped
- 1 leek (white and pale green parts), thinly sliced
- 1 carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 1 fresh red chilli, deseeded and finely chopped (or 1 tsp chilli flakes)
- 1 tbsp tomato paste
- 1 tbsp all-purpose flour
- 1 tsp sweet paprika
- ¼–½ tsp cayenne pepper, to taste
- 100 ml fish stock (for deglazing)
- 1 L fish stock or light chicken stock
- 1 bay leaf
- 1 small sprig fresh thyme
- 1 tsp soy sauce
- 1 tbsp fresh lemon juice
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp heavy cream (optional)
- 2 tbsp chopped chives or flat-leaf parsley, for garnish
Instructions:
- Prep the shrimp. Peel and devein the shrimp, reserving all shells. Rinse the shrimp under cold water, pat dry with paper towels, cover, and refrigerate until needed.
- Toast the shells. Warm the oil or butter in a large, heavy-bottomed saucepan over medium heat. Add the reserved shrimp shells and sauté for about 3 minutes, stirring often, until they turn bright pink and release a nutty, ocean aroma.
- Build the aromatic base. Stir in the onion, leek, carrot, and celery. Cook for 5 minutes, or until the vegetables soften and begin to caramelise slightly. Add the minced garlic and fresh chilli; cook 1 minute more, being careful not to let the garlic brown.
- Season and thicken. Mix in the tomato paste, sweet paprika, and cayenne pepper. Cook for 1 minute to concentrate the tomato flavour. Sprinkle the flour evenly over the vegetables and stir continuously for another minute, forming a light roux that will subtly thicken the soup.
- Deglaze. Pour in 100 ml fish stock, scraping the bottom of the pot to release any browned bits. Let the liquid simmer for 2 minutes to meld with the fond.
- Create the broth. Add the remaining 1 L stock, bay leaf, thyme, and soy sauce. Raise the heat just until the soup reaches a gentle boil, then immediately reduce to a low simmer. Cook uncovered for 20 minutes, skimming off any foam that rises to the surface.
- Strain. Remove the pot from heat. Set a fine-mesh sieve over a clean saucepan and strain the soup, pressing firmly on the solids with the back of a ladle to extract every drop of flavour. Discard the solids.
- Poach the shrimp. Return the clear, rosy broth to a gentle simmer. Add the prepared shrimp and poach for 2–3 minutes, just until they turn opaque and curl into loose “C” shapes.
- Finish and season. Stir in the fresh lemon juice. Taste and adjust salt, pepper, and cayenne to your preferred heat level. For a luxurious mouthfeel, swirl in the heavy cream off the heat.
- Serve. Ladle the Spicy Shrimp Soup into pre-warmed bowls, garnish generously with chopped chives or parsley, and serve piping hot alongside crusty baguette slices or steamed rice.
Spicy Shrimp Soup FAQ
Q: Can I make this Spicy Shrimp Soup ahead of time?
A: Yes. Prepare the broth up to the straining step, cool, and refrigerate for up to 24 hours. When ready to serve, bring the broth back to a gentle simmer, then poach the shrimp so they stay tender.
Q: How can I adjust the spice level without losing flavour?
A: For a milder bowl, omit the fresh chilli and use only sweet paprika. For more heat, add a pinch of extra cayenne or a dash of your favourite hot sauce right before serving.
Q: What other seafood works in this recipe?
A: Small scallops, chunks of firm white fish, or even mussels can replace up to half of the shrimp for a mixed-seafood variation. Add delicate seafood during the final 2–3 minutes of simmering to avoid overcooking.
Conclusion
This Spicy Shrimp Soup brings together the comfort of a classic French bisque with the invigorating kick of chilli, making it a memorable main meal for weeknights or entertaining alike.