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Chaya Spicy Louisiana Shrimp Soup
Ingredients
- 3 x dry pasilla peppers
- 2 Tbsp. dry white wine Water as needed
- 1/4 c. extra virgin olive oil
- 1/2 x onion diced
- 1 sm carrot diced
- 2 x celery stalks diced
- 1/4 c. tomato paste
- 1/2 lb medium shrimp
- 2 Tbsp. brandy
- 2 Tbsp. dry white wine
- 8 c. chicken stock
- 1 Tbsp. extra virgin olive oil
- 1 x red onion diced
- 1/4 lb banana squash diced
- 2 Tbsp. Chile Paste (see above)
- 1/2 c. Arborio rice Shrimp Stock (see above)
- 1 c. ranchero cheese crumbled
- 2 Tbsp. whipping cream
- 12 lrg peeled shrimp deveined
- 2 x Large eggs lightly beaten Salt to taste
Directions
- For the Chile Paste: Place peppers in small saucepan. Add in wine and 1/4 c. water. Bring to a boil and simmer till peppers have softened, 2 to 3 min. Pour in blender. Add in 2 Tbsp. water and blend till fairly smooth, 10 seconds. Add in 2 to 3 Tbsp. water if needed to reach desired consistency. Strain into small bowl. Set aside. (Makes 1/4 c.)
- For the Shrimp Stock: Heat oil in large saucepan over medium heat. Add in onion, carrot and celery and saute/fry till softened, 5 to 6 min. Add in tomato paste and cook, stirring, 2 to 3 min. Add in shrimp. Saute/fry till shrimp is cooked, 1 to 2 min. Add in brandy and wine and bring to boil. Cook till alcohol has burned off, 1 to 2 min, then add in stock and return to boil. Reduce heat and simmer 45 min. Strain stock and reserve; throw away vegetables and shrimp.
- For Assembly: Heat oil over medium heat and add in onion. Saute/fry till softened, 2 min. Add in squash and Chile Paste. Saute/fry a few min to heat. Add in rice and Shrimp Stock. Cook and stir occasionally 30 min. Add in cheese, whipping cream and shrimp. Cook 10 seconds, then add in Large eggs. Add in salt to taste and stir well.
- This recipe yields 6 servings.
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