Spicy Shrimp and White Bean Soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 lb medium cleaned shrimp
2 teaspoons harissa (See Ann’s Tips)
2 teaspoons lemon juice
½ cup extra-virgin olive oil divided
4 medium shallots sliced
1 large Idaho potato, about 12 ounces cut into 1” dice
½ cup dry white wine
1 cup canned Lima beans drained (see Ann’s Tips)
1¾ Quarts chicken or vegetable stock
Sea salt
|
|
Directions: |
Directions:1. Mix the harissa and lemon juice together in a medium bowl. Add the shrimp and mix to coat the shrimp well. Cover and set aside while you make the soup.
2. Heat the oil in a large Dutch oven over a medium high flame until it shimmers. Add the shallots cook for 2-3 minutes or until they start to soften. Add the potato. Sprinkle with salt and sauté until they too start to soften, about 5 minutes.
3. Add the white wine and cook until it has reduced to a syrupy consistency. Add the stock. Bring to a boil, lower the flame to medium low and simmer for 5 minutes. Add the lima beans and cook another 10 minutes or until both the potatoes and beans smash easily against the side of the pan. Drain over a heatproof bowl. Return the strained broth to the pan and to a blender, add the drained potato and beans and blend at high speed with ¼ cup of olive oil, gradually adding 1 cup of the broth as needed to make a fine puree. Stir the puree back into the broth until well blended. Bring to a low boil stirring. Taste for salt.
4. When the soup is just boiling, turn the heat to medium low and add the shrimp. Cook until the shrimp are just pink and cooked through. Serve in bowls dividing the shrimp between them. Drizzle the remaining olive oil over the top of each bowl. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Spicy Shrimp and White Bean Soup is from