Information

Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour & 0 minutes
Serves: 8
Nutrition Per Serving(Cals/Fat/Protein/Carbs): 343/18g/30g/20g
Total Cost/Cost Per Serving: $31.33/$3.92

Ingredients

1.5 large yellow onion, diced
1 bell pepper, sliced
6 cloves garlic, roughly sliced
2 stalks celery, sliced
2 tbsp. tomato paste
2 lbs. large shrimp, peeled, deveined and tails-off
1 quart chicken, fish, or vegetable stock
1 28 oz. can whole peeled tomatoes
1 tbsp. smoked paprika
1 tbsp. granulated garlic
1-2 tsp. cayenne pepper
1 tbsp. oregano
1 tbsp. dried basil
2 tbsp. avocado oil
4 tbsp. butter
1/4 cup all-purpose flour
1/2 cup crema (Mexican table cream)

Equipment

Cutting Board
Knife
Large Pot
Rubber Spatula
Ladle
Mixing Bowl

Instructions

1. Heat 2 tbsp. avocado oil in a large (8 qt.+ pot). Once hot, add 1.5 diced yellow onions, 1 sliced bell pepper, and 6 cloves roughly sliced garlic to oil. Season with salt and pepper, stir well with rubber spatula.

2. Once edges of onions begin to brown, about 10 minutes, add about 2 tbsp. of tomato paste and stir well. Season with 1 tbsp. granualted garlic, 1 tsp. cayenne pepper, 1 tbsp. smoked paprika, 1 tbsp. dried basil & 1 tbsp. dried oregano. Add 4 tbsp. butter and allow to melt completely.

3. Once butter has melted, sprinkle 1/4 cup of all-purpose flour over the top of the vegetable mixture. Stir well. Allow the roux to cook until the edges of the mixture have a slight caramel color, about 3-4 minutes.

4. Pour in 1 quart of chicken, vegetable, or fish stock. Add 1 28 oz. can whole peeled tomatoes. Fill tomato can about 1/2 with water and add to the pot. Add 1 bag of frozen southwestern blend or frozen corn. Bring to a boil then reduce to a simmer.

5. Allow soup to simmer, uncovered, for at least 25 and up to 50 minutes until it reaches desired thickness. Add 1/2 cup of crema and 2 lbs. large shrimp, peeled, deveined and tails removed. Bring to a rolling simmer and allow to cook for 10 minutes.

6. Serve over a bed of jasmine rice with sliced serrano peppers, sliced green onions, and shredded cheddar cheese as garnish.

Pairs With

Jasmine or Basmati Rice
Sourdough Crostini
Pinot Grigio
Chardonnay
IPA
Pilsner
Sherry Cocktails