Creamy Spicy Jalapeño Shrimp Soup
Ingredients:
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 jalapeños, seeded and chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
4 cups 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 diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes until fragrant.
Sprinkle in the ground cumin and smoked paprika, stirring to combine. Pour in the vegetable broth and bring the mixture to a simmer.
Add the shrimp and corn to the pot, cooking until the shrimp turn pink and are cooked through, approximately 3-4 minutes.
Reduce the heat to low and stir in the heavy cream, allowing the soup to warm through. Season with salt and pepper to taste.
Serve the soup hot, garnished with fresh cilantro for an added burst of flavor.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 350 kcal | Servings: 4 servings
