Spicy Shrimp Soup
By America's Test KitchenPublished on April 21, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
2 tablespoons vegetable oil 4 carrots, peeled and sliced ½ inch thick1 onion, halved and sliced thin2 celery ribs, sliced ½ inch thick1 ½ tablespoons Old Bay seasoning 5 cups water 8 ounces red potatoes, unpeeled, cut into ¾-inch pieces6 ounces linguica sausages, sliced on bias ½ inch thick½ teaspoon pepper ¼ teaspoon table salt 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed¾ cup fresh or thawed frozen corn
Before You Begin
You can use kielbasa sausage in place of the linguica.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add carrots, onion, and celery and cook until onion is softened, 5 to 7 minutes.
- Stir in Old Bay and cook until fragrant, about 15 seconds. Stir in water, potatoes, sausage, pepper, and salt and bring to boil. Reduce heat to medium, cover, and simmer until potatoes are tender, about 10 minutes.
- Stir in shrimp and corn. Cover and continue to cook until shrimp is cooked through, about 4 minutes longer. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 tablespoons vegetable oil
4 carrots, peeled and sliced ½ inch thick
1 onion, halved and sliced thin
2 celery ribs, sliced ½ inch thick
1 ½ tablespoons Old Bay seasoning
5 cups water
8 ounces red potatoes, unpeeled, cut into ¾-inch pieces
6 ounces linguica sausages, sliced on bias ½ inch thick
½ teaspoon pepper
¼ teaspoon table salt
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¾ cup fresh or thawed frozen corn
Ingredients
2 tablespoons vegetable oil
4 carrots, peeled and sliced ½ inch thick
1 onion, halved and sliced thin
2 celery ribs, sliced ½ inch thick
1 ½ tablespoons Old Bay seasoning
5 cups water
8 ounces red potatoes, unpeeled, cut into ¾-inch pieces
6 ounces linguica sausages, sliced on bias ½ inch thick
½ teaspoon pepper
¼ teaspoon table salt
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¾ cup fresh or thawed frozen corn
Ingredients
2 tablespoons vegetable oil
4 carrots, peeled and sliced ½ inch thick
1 onion, halved and sliced thin
2 celery ribs, sliced ½ inch thick
1 ½ tablespoons Old Bay seasoning
5 cups water
8 ounces red potatoes, unpeeled, cut into ¾-inch pieces
6 ounces linguica sausages, sliced on bias ½ inch thick
½ teaspoon pepper
¼ teaspoon table salt
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
¾ cup fresh or thawed frozen corn
Why This Recipe Works
Boldly flavored linguica adds intense flavor to the broth.
Before You Begin
You can use kielbasa sausage in place of the linguica.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add carrots, onion, and celery and cook until onion is softened, 5 to 7 minutes.
- Stir in Old Bay and cook until fragrant, about 15 seconds. Stir in water, potatoes, sausage, pepper, and salt and bring to boil. Reduce heat to medium, cover, and simmer until potatoes are tender, about 10 minutes.
- Stir in shrimp and corn. Cover and continue to cook until shrimp is cooked through, about 4 minutes longer. Serve.
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