Spanish Shrimp And Rice Soup Recipe

Name: Spanish Shrimp And Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp butter; 2 None shallots, finely sliced; 2 cloves garlic, peeled and sliced; 1 2/3 lbs raw shrimp, peeled, tails on, shells reserved; 2 strips bacon, chopped; 1 tbsp smoked paprika; 1 tsp chili flakes; 1 sprig rosemary; 1/2 cup dry white wine; 2 None tomatoes, roughly chopped; 1/2 cup arborio rice; None None Parsley, chopped, to serve; None None Toasted crusty bread, to serve

Servings: persons

2 tbsp butter
2 None shallots, finely sliced
2 cloves garlic, peeled and sliced
1 2/3 lbs raw shrimp, peeled, tails on, shells reserved
2 strips bacon, chopped
1 tbsp smoked paprika
1 tsp chili flakes
1 sprig rosemary
1/2 cup dry white wine
2 None tomatoes, roughly chopped
1/2 cup arborio rice
None None Parsley, chopped, to serve
None None Toasted crusty bread, to serve

1
In a large saucepan, melt the butter over medium heat. Saute the shallots and garlic for 2-3 mins, until tender. Add the shrimp shells and bacon and cook for another 4-5 mins, stirring often.
2
Mix in the paprika, chili flakes and rosemary and cook for 1 min. Pour in the wine and cook for a minute more. Stir in 8 1/2 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 20 mins.
3
Strain the soup through a sieve, discarding the solids. Return to a clean pan and stir in the tomatoes and rice. Bring to a boil and simmer for 10-15 mins, until the rice is just tender.
4
Add the shrimp to the simmering soup. Cook for 2-3 mins, until cooked through, then season to taste. Serve sprinkled with parsley, with toast on the side.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tbsp butter, 2 None shallots, finely sliced, 2 cloves garlic, peeled and sliced, 1 2/3 lbs raw shrimp, peeled, tails on, shells reserved, and more.

Yes, Spanish Shrimp And Rice Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Shrimp And Rice Soup

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