Creamy Spicy Jalapeño Shrimp Soup
Ingredients:
1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 jalapeños, seeded and diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup corn kernels (fresh or frozen)
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.
Sprinkle in the ground cumin and smoked paprika, mixing well to combine. Pour in the broth and bring the mixture to a simmer. Allow it to cook for about 10 minutes to let the flavors meld.
Add the shrimp and corn to the pot, cooking until the shrimp turns pink and opaque, approximately 3-5 minutes. Reduce the heat to low and stir in the heavy cream, allowing it to heat through without boiling.
Season the soup with salt and pepper according to your taste. Serve hot, garnished with fresh cilantro for an added burst of flavor.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings
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Creamy Spicy Jalapeño Shrimp Soup
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