Shrimp Soup with Guajillo Chili Peppers

Shrimp Soup

Inspired by a recipe from Glenn Castman, Four Seasons Resort, Mexico

Makes about 4-6 servings

  • 1/2 cup cracked freekeh
  • 3 cups chicken broth or vegetable broth
  • 1 12-ounce can fire-roasted diced tomatoes with green chilies (or look for the garlic variety)
  • 6 cloves garlic, sliced
  • 2-3 large red guajillo chili peppers, seeded and diced (or for milder flavor
  • try just 2 first)
  • 1 pound of medium or large shrimp, peeled ann deveined
  • 1/2 sweet red pepper
  • 1/2 yellow pepper
  • 1 medium onion, any kind (I used yellow)
  • 1 teaspoon salt
  • 2-3 teaspoons extra virgin olive oil
  • fresh cracked pepper
  • 2-3 tablespoons butter or Earth BalanceĀ® vegan spread
  • fresh lime wedges
  • extra water if needed
  1. In a large pot, pour the freekeh and chicken broth and bring to boil over high heat. Once boiling, reduce heat to low. Add in the fire-roasted tomatoes, garlic, diced gaujillo chili peppers, and onion and olive oil. Stir ingredients in and cover. Cook for about 15 minutes, then add in sweet red and yellow peppers and cook further for another 10 minutes or until the freekeh is tender.
  2. In a large skillet, heat up olive oil and saute shrimp for about 3 minutes. Once they begin to turn pink, reduce heat down slightly andĀ  add in the butter and continue to stir. Shrimp is fully cooked when completely pink. Once done, immediately add them to the soup and serve at once. Serve each bowl with fresh squeezed lime. Season to taste.
  3. Garnish with diced cilantro, and a dollop of Mexican crema, or a dollop of non-fat Greek-style yogurt, or a touch of low fat sour cream.

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