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Shuga's Spicy Brazilian Shrimp Soup Recipe

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Brazilian Shrimp Soup Recipe CUCINA DE YUNG Shrimp soup, Cooking recipes, Soup recipes
Brazilian Shrimp Soup Recipe CUCINA DE YUNG Shrimp soup, Cooking recipes, Soup recipes from www.pinterest.com

Description

This spicy Brazilian shrimp soup is a delicious and hearty dish that is perfect for a cold winter day. It is a flavorful combination of shrimp, vegetables, and spices that will warm you up from the inside out. The soup is easy to make and can be adjusted to suit your taste preferences. It is a great meal to make for friends and family or to enjoy on your own.

Prep Time

The prep time for this recipe is approximately 15 minutes. This includes chopping the vegetables, cleaning the shrimp, and measuring out the ingredients.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes cooking the vegetables, adding the shrimp, and allowing the soup to simmer.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 bell peppers, chopped
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Equipment

  • Dutch oven or large soup pot
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon
  • Ladle

Method

  1. Heat the olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the bell peppers and cook for another 5 minutes.
  4. Add the diced tomatoes, cumin, paprika, chili powder, salt, and black pepper. Stir to combine.
  5. Add the chicken broth and bring to a boil.
  6. Reduce the heat to low and let the soup simmer for 10 minutes.
  7. Add the shrimp and let them cook for 5-7 minutes, or until they are pink and cooked through.
  8. Stir in the chopped cilantro.
  9. Serve the soup with lime wedges on the side.
  10. Enjoy!

Notes

This soup is quite spicy, so adjust the amount of chili powder to suit your taste preferences. You can also add more or less chicken broth depending on how thick you want the soup to be. If you don't like cilantro, you can leave it out or substitute it with another herb.

Nutrition Info

This recipe serves 4 people. Each serving contains approximately:
  • Calories: 250
  • Protein: 27g
  • Fat: 7g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 1300mg

Recipes FAQ

Can I use frozen shrimp?

Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them before adding them to the soup.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and reheat it when you are ready to serve. Just keep it in an airtight container in the refrigerator for up to 3 days.

Can I use vegetable broth instead of chicken broth?

Yes, you can use vegetable broth instead of chicken broth if you prefer a vegetarian version of this soup.

Recipe Tips

  • Make sure to devein the shrimp before adding them to the soup.
  • Don't overcook the shrimp or they will become tough and rubbery.
  • Serve the soup with crusty bread or crackers for dipping.
  • You can also add other vegetables to the soup, such as carrots, celery, or zucchini.
  • For a creamier version of this soup, stir in some heavy cream or coconut milk at the end.

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