Chaya Brasserie Spicy Louisiana Shrimp Soup
Yield: 6 servings; 1/4 cup chili paste
Ingredients
Chile Paste
- 3 dried pasilla peppers
- 2 tablespoons dry white wine
- Water
Shrimp Stock
- 1/4 cup olive oil
- 1/2 onion, diced
- 1 small carrot, diced
- 2 stalks celery, diced
- 1/4 cup tomato paste
- 1/2 pound medium shrimp
- 2 tablespoons brandy
- 2 tablespoons dry white wine
- 8 cups chicken stock
Assembly
- 1 tablespoon olive oil
- 1 red onion, diced
- 1/4 pound banana squash, diced
- 2 tablespoons Chile Paste
- 1/2 cup Arborio rice
- Shrimp Stock
- 1 cup ranchero cheese, crumbled
- 2 tablespoons whipping cream
- 12 large shrimp, peeled and deveined
- 2 eggs, lightly beaten
- Salt
Instructions
Chile Paste
- Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour into a blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside.
Shrimp Stock
- Heat oil in large saucepan over medium heat. Add onion, carrot and celery and sauté until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Sauté until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.
Assembly
- Heat oil over medium heat and add onion. Sauté until softened, 2 minutes. Add squash and Chile Paste. Sauté a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally for 30 minutes.
- Add cheese, whipping cream and shrimp. Cook for 10 seconds, then add eggs. Add salt to taste and stir well.
Nutrition
Per serving: 291 calories; 1,258mg sodium; 117mg cholesterol; 14g fat; 18g carbohydrates; 19g protein; 0.49g fiber
Attribution
Los Angeles Times - Chaya Brasserie, Los Angeles, California
