Tuesday, December 11, 2012

Spicy Shrimp Soup

I'm not a huge fan of shrimp, but when I found this recipe I thought I'd give it a shot for my slightly-asian boyfriend. It makes a great appetizer for an asian meal, or even a good addition to that grocery store sushi you might bring home every once and a while.

Serves 4:
4 cups of chicken broth
2 cups of water
1/2 cup of instant white rice
1 pound peeled and deveined
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
salt to taste
bean sprouts
soy sauce

Combine broth and water; bring to boil. Add rice and cook 5 minutes. Set aside. Heat olive oil in a skillet over medium-high heat. Add shrimp, garlic, crushed red peppers and salt. Cook shrimp about 4 minutes on each side or until desired color. Add shrimp to soup mixture.

Split soup evenly among 4 bowls and let your guests "make their own" soup. They'll be able to have it as spicy or mild as they like with the jalepeno, bean sprouts, cilantro, soy sauce and sriracha.

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