Spicy Citrus Shrimp Soup Recipe

Spicy Citrus Shrimp Soup Recipe

*Sponsored Post that also Contains Affiliate Links*

During lenten season, Catholics like myself, honor this holy time by abstaining from eating meat either for the entire forty days of the season, or on Fridays leading up-to Easter Sunday. 

As a Mexican-American, I tend to cook the vegetarian dishes that are typically made during this season in Mexico (by way of Guadalajara); but sometimes I mix it up a bit by giving those traditional dishes a new spin to make them more appealing to my non-Latino hubby, or add a fusion twist to non-Latino dishes that are perfect for meatless days.

While shrimp soup is one of those dishes that my hubby and I order at Thai restaurants, it's too light of a dish to eat as a main course; and the shrimp soup I grew up with had a combination of seafood and a fishy broth that I'm not a fan of.

Inspired by what my hubby and I love from the Thai soup and taking away what we don't like from the Mexican seafood soup, I created a recipe that was substantial enough to eat as main course when paired with a light cactus salad.

Ingredients to prepare the Spicy Shrimp Soup* include:

1 lb. Fresh medium-sized shrimp - cleaned and peeled

4 Medium-sized tomatoes - chopped

1/2 Medium-sized white onion - finely chopped 

4 Peeled carrots - chopped

4 Celery ribs - sliced

1 Peeled chayote - chopped 

1 Green bell pepper - chopped

3 Peeled small gold potatoes - chopped 

3 Garlic cloves - finely chopped

1 Spear lemongrass - sliced diagonally

2+ Serrano peppers - sliced diagonally

1/2 Bundle cilantro 

1/4 Cup olive oil

1/3-1/4 Cup Knorr Chicken Granulated Bouillon  (affiliate link)

*Serves 6-8 medium-sized bowls 

Preparation:

1. Add hot water to a 4-qt stock pot leaving two-three inches at the top. Bring to a boil.
2. Dissolve Knorr Chicken Granulated Bouillon  (affiliate link) once the water is boiling.
3. Add the lemongrass, serrano peppers, potatoes, and carrots. Reduce the heat.
4. Once the broth is simmering (15-20 minutes), add the bell pepper, chayote and cilantro. Turn off the heat and set aside.
5. Heat olive oil in a 8-qt stock pot over a medium flame.
6. Once the olive oil is hot, add the onion, garlic and tomatoes.
7. Cook until the tomato is falling apart (5-10 minutes), then add the celery, turning quickly for 1-2 minutes or until the celery begins to change its color.
8. Slowly add the broth and vegetables from the 4-qt stock pot into the 8-qt stock pot and keep cooking under medium heat.
9. Once the soup starts a rolling boil, add the shrimp, cover and turn off the heat.
10. Uncover the soup in 2-3 minutes, lightly mix and serve with a garnish of fresh cilantro.

Note: Keep a teapot or third pot of simmering water aside just in case you want a lighter soup or you over-seasoned your batch. Add this hot water to your soup before you add the shrimp if you need to.

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I hope you enjoy this easy and flavorful soup that is sure to delight everyone sitting at your dining table - whether during the Lenten season, or on any other day of the year.

To get more Lenten season recipe ideas, or to get inspired with new and interesting Latino vegetables, I invite my friends in Southern California to visit my kind sponsor Northgate Gonzalez Market.

Ana Lydia