Spicy Prawn Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

1/4 cup butter

1 large shallot (finely chopped)

5 cloves garlic (pressed or minced)

1 Tablespoon gluten free flour

3 cups chicken stock

2 cups seafood stock (I like Imagine brand)

1 cup tomato sauce

2 jalapeños (divided, 1 jalapeño sliced from the ribs/seeds, 1 sliced into rings)

3 small bay leaves

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon white pepper

350 gm Prawn (peeled and deveined)

2 limes (1 cut in half, 1 cut into wedges)

For serving: cooked white rice, chopped fresh cilantro

Directions

Saute

Melt butter in a large Dutch oven or soup pot over medium heat. Add shallots and garlic then turn heat down a touch and saute until light brown and tender, 5 minutes - make sure butter is just barely sizzling as to not brown the garlic. Sprinkle in flour then stir to combine and saute for 1 more minute.

Simmer

Add tomato sauce then stir to combine, ensuring there’s no lumps in the flour/butter mixture. Add seafood stock, chicken stock, the jalapeño that’s been sliced from the ribs and seeds, bay leaves, and spices. Turn heat up to bring soup to a simmer then turn back down to medium, place a lid partially on top and gently simmer for 30 minutes. Remove bay leaves and jalapeños then add lime juice to taste, and salt if needed. I usually use about 1/3 of a fresh lime.

Cook shrimp

Turn heat back up to high to bring the soup to a simmer then add shrimp and simmer until cooked through - 1-2 minutes. Scoop soup into bowls then top with cooked rice. Add sliced raw jalapeños (these add a ton of flavor and heat vs just being a garnish so don’t skip!) and chopped cilantro then serve with lime wedges.

Nutrition

• Calories: 289 kcal
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.5 g
• Cholesterol: 143 mg
• Sodium: 1800 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 20 g