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Shrimp in Soup

Well, I was going to make a leftover pureed vegetable soup, but I mixed up my fish and chicken stock in the freezer.

But you can tell it is fish stock once you put it in the pot and warm it up..

So, to regroup.

Add leftover leeks, spiciness, shrimp, noodles, and you get something very close to my previous Poor Man’s Soup.. but I am going to tell you about it anyways.

This time I overcooked the noodles, got a broth really thick, and made something accidentally great..

 

shrimpsoup2

Ingredients:

  • 1 splash oil
  • 1 onion, diced
  • 1 garlic clove, diced
  • 1 leek, leftover green parts, diced
  • 2 cups tomatoes, diced
  • 2 cups fish stock
  • 2-3 cups water
  • 1 large splash of soy sauce
  • 5-6 dried red peppers (or a large pinch of red pepper flakes)
  • 1 large squeeze smoked Sriracha
  • 1/4 lb linguine, uncooked
  • 6 shrimp, uncooked

In a pot, sweat the onion, garlic, and leek in the oil for 5 minutes or so. Add in the tomatoes and cook for a few minutes. Season well.

Add the stock, water, soy sauce, pepper, and hot sauce and bring to a simmer, cooking for 10-15 minutes at a simmer.

Add in the linguine. The trick here is to cook the linguine too much, 20 minutes at a simmer. The broth thickens up and deepens in flavor, and the noodles go way past overdone into this amazing soft afterlife that is just perfect for this soup. Throw in the shrimp to cook for 5 minutes. If your shrimp is cooked, just warm it up..

Or, if you are me, you can simmer the noodles until the package tells you to, then turn off the heat and let it sit for 30 minutes. It will congeal into a heartwarming supper.

Maybe the roasted vegetable soup will be tomorrow’s challenge..

 

 

November 9, 2015 Comments (0) Seafood, Soups

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