Best 2 Spicy Killer Shrimp Soup Recipes

Welcome to a culinary journey that will tantalize your taste buds and leave you craving for more. The Spicy Killer Shrimp Soup is not just a dish; it's an experience that blends the perfect balance of heat, flavor, and aroma. This soup will make your taste buds dance with joy and leave you wanting more.

The recipe starts with a flavorful broth made from chicken or seafood stock, aromatic vegetables, and a touch of spice. Then, succulent shrimp are added, along with a medley of colorful vegetables. The soup is finished with a generous helping of herbs and spices, creating a symphony of flavors that will leave you craving for more.

Not only will I introduce you to the main event, the Spicy Killer Shrimp Soup, but I'll also take you on a culinary adventure with three additional shrimp soup recipes that are sure to impress. From the classic elegance of Shrimp and Corn Chowder to the Thai-inspired Tom Yum Goong, and the rich and creamy Tuscan Shrimp Soup, these recipes offer a delightful variety of flavors and textures that will cater to every palate.

Whether you're a seasoned cook or just starting, these recipes are easy to follow and packed with tips and tricks to ensure success. So gather your ingredients, prepare your taste buds, and let's embark on a culinary journey that will leave you with a satisfied soul and a smile on your face.

Check out the recipes below so you can choose the best recipe for yourself!

KILLER SHRIMP SOUP

Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

HOT AND SOUR SHRIMP SOUP

Hot and Sour Shrimp Soup image

Provided by Food Network

Categories main-dish

Time 1h20m

Yield 6 soup servings or 4 main-cour

Number Of Ingredients 10

Ingredients

1 pound medium shrimp
2 fresh lemongrass stalks
4 fresh or dried kaffir lime leaves, or 1 tablespoon finely grated lemon zest
6 cups chicken stock
1 tablespoon fish sauce, or salt, to taste
3 tablespoons lime juice, or to taste
1 teaspoon chile paste
1 (15-ounce) can straw mushrooms, or 12 medium fresh mushrooms
3 fresh hot green chiles, for garnish
3 tablespoons fresh cilantro leaves, for garnish

Steps:

Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

Tips:

- For the spiciest soup, use a combination of fresh and dried chili peppers. Remove the seeds from the chili peppers before chopping them to reduce the heat level. - If you don't want the soup to be too spicy, start with a small amount of chili peppers and add more to taste. - To make the soup more flavorful, use a variety of vegetables, such as carrots, celery, onions, and bell peppers. - If you don't have fish sauce, you can substitute soy sauce or tamari. - Serve the soup with rice, noodles, or crusty bread. - Garnish the soup with chopped cilantro, green onions, or lime wedges.

Conclusion:

Spicy Killer Shrimp Soup is a delicious and easy-to-make soup that is sure to please everyone at your table. Perfect for a quick and easy weeknight meal, it can also be served as an appetizer or main course. With its bold flavors and spicy kick, this soup is sure to become a favorite.