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 tablespoons butter; 2 shallots finely sliced; 2 cloves garlic peeled and sliced; 1 2/3 pounds shrimp peeled, tails on, shells reserved; 2 strips bacon chopped; 1 tablespoon smoked paprika; 1 teaspoon chili flakes; 1 sprig rosemary; 1/2 cup dry white wine; 2 tomatoes roughly chopped; 1/2 cup arborio rice; parsley chopped, to serve; crusty bread Toasted, to serve

Servings: persons

2 tablespoons butter
2 shallots finely sliced
2 cloves garlic peeled and sliced
1 2/3 pounds shrimp peeled, tails on, shells reserved
2 strips bacon chopped
1 tablespoon smoked paprika
1 teaspoon chili flakes
1 sprig rosemary
1/2 cup dry white wine
2 tomatoes roughly chopped
1/2 cup arborio rice
parsley chopped, to serve
crusty bread Toasted, 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons butter, 2 shallots finely sliced, 2 cloves garlic peeled and sliced, 1 2/3 pounds 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.

That's it — enjoy your meal!

Spanish Shrimp And Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions