Restaurant Recipes

Chaya Brasserie Spicy Louisiana Shrimp Soup

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Yield: 6 servings; 1/4 cup chili paste


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


  • 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


Chile Paste

  1. 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

  1. 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.


  1. 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.
  2. Add cheese, whipping cream and shrimp. Cook for 10 seconds, then add eggs. Add salt to taste and stir well.


Per serving: 291 calories; 1,258mg sodium; 117mg cholesterol; 14g fat; 18g carbohydrates; 19g protein; 0.49g fiber


Los Angeles Times - Chaya Brasserie, Los Angeles, California

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