Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
For the flavorful base:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1/4 teaspoon black pepper
For the broth:
- 4 cups chicken or vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
The star:
- 1 pound large shrimp, peeled and deveined
- Salt to taste.
To serve:
- Juice of 1 lime
- Chopped fresh cilantro
- Cooked white rice (optional)
Instructions
Sauté the aromatics:
- Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the garlic and cook for another minute until fragrant.
Build the flavor base:
- Stir in the tomato paste, smoked paprika, cumin, cayenne pepper, and black pepper. Cook for another minute to allow the spices to bloom.
Simmer the broth:
- Add the chicken or vegetable broth, diced tomatoes (with their juices), and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes. This allows the flavors to meld.
Cook the shrimp:
- Remove the bay leaf from the pot. Add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes. Season with salt to taste.
Finishing touches:
- Stir in the lime juice and adjust the seasonings to your liking.
Serve and enjoy:
- Ladle the soup into bowls. Garnish with chopped cilantro and serve with cooked white rice on the side, if desired.
Tips:
- Fresh vs. frozen shrimp: You can use fresh or frozen shrimp. If using frozen, thaw first and pat dry before adding to the soup.
- Additional spice: For more heat, add a finely chopped jalapeño or habanero pepper along with the aromatics.
- Make it your own: Add other vegetables like corn or spinach. A splash of coconut milk can add extra creaminess and richness.
