09 Jan 2013, 10:43 pm
MONKEY
Veteran
Joined: 3 Jan 2009
Age: 33
Gender: Female
Posts: 9,896
Location: Stoke, England (sometimes :P)
10 Jan 2013, 9:01 am
10 Jan 2013, 9:45 am
Hot and Spicy Soup That May Already Have a Name, But If So, I Don't Know It:
(note--when adding seasonings, add them a bit at a time, then taste. It's easy to add a bit more--harder to take it out)
2 carrots, chopped
2 celery stalks, chopped
1 Vidalia*** onion, chopped
3 cloves of garlic, chopped
2 tbsp. olive oil
1 large can diced tomatoes, with juice
1/2 pound of shrimp, peeled and deveined (and beheaded if necessary) 
2 tbsp butter
1 tbsp flour
a bunch of water (how much depends on how big your pot is--mine was a largish cast-iron dutch oven)
a splash or two of chicken broth
Salt, pepper, thyme, smoked paprika*, cayenne pepper**
In a skillet, saute carrots celery onions and garlic in olive oil until onions are translucent and slightly browned
In your soup pot, with high heat, melt butter and add flour slowly,
When flour is thououghly integrated into butter, add carrots, celery, onions and garlic. If any olive oil remains in the saute pan, add that too. It's yummy. Then add water, tomatoes, and chicken broth and stir.
Reduce heat to medium. Add salt and pepper. Add 1/2 tsp. or so of thyme, 1/4 tsp. of smoked paprika, and 1/2 tsp. cayenne pepper. Simmer for at least 20 minutes, covered.
Add shrimp, reduce heat to low, simmer covered at least until until shrimp are opaque and carrots are softened.
Serve over rice.
*optional, but fantastic, if you can find it. I found it at TJ Maxx on clearance for $2 for a 75 gram tin of it. 
**very spicy--do not add all at once. Just put in a bit at a time, stir, then taste.
***any onion will do, but I like Vidalia sweet onions the best for stuff like this
You can add other meats, like sausage, or even no meat at all. It's great to make a huge pot of it and freeze it in lunch-sized portions.
i
