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Valerie Bertinelli's Spicy Shrimp Soup

COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(25)
Getty Images
COOK TIME
20 mins
PREP TIME
15 mins
SERVINGS
4
RATE THIS RECIPE
(25)

Ingredients

  • 1 cup dry white wine
  • 1 tablespoon tomato paste
  • 1 quart chicken broth
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tablespoon fennel seeds
  • 2 teaspoons cayenne
  • 1 teaspoon celery seeds
  • 1/2 teaspoon paprika
  • Kosher salt
  • 1 small lemon, zested and juiced
  • 1 15-ounce can coconut milk
  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons chopped parsley
  • Chef notes

    This broth is a divine combination of strong and satisfying flavors, plus it's a super choice for a summer night when you want to eat outdoors. The piquant medley of superb aromas is led by a rush of garlic, butter finishes and a trail of spice and tart citrus notes. It's not a dish you'll soon forget.

    Swap option: You can use chunks of any type of white fish instead of shrimp.

    Preparation

    1.

    Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat slightly and simmer until slightly reduced and very flavorful, about 15 minutes.

    2.

    Strain the soup into a clean pot and add the lemon zest, juice and the coconut milk and bring to a simmer. Add the shrimp and simmer until just cooked through, about 3 minutes.

    3.

    Remove from the heat and stir in the butter until melted. Season with salt to taste. Serve in shallow bowls topped with parsley.