Seems like we’re in the middle of that in-between weather. One week it’s winter. The next it’s spring. Then, it’s summer for 2 days in some places. No complaints! Keeps me on my toes. However, weather’s serious influence on what and how we cook is most noticeable during these times. I don’t know from day to day if I’m having a backyard barbeque (sans, you know, the people), or a bowl of chili.
In any case, I love love love soup. So weather does not dictate when I make or eat it. Yet, this one might actually be an all-seasons hit.
It’s a cheesy, spicy… Wait – in case you haven’t been able to tell yet – I. LOVE. SPICY. FOODS. Now you know… shrimp soup with your choice of added greens. It’s the perfect lunch time meal considering that it’s fairly light, but these days many of us have the luxury of not really having to be concerned with how heavy lunch is, what your breath will be like afterward, or the dreaded if it’ll make you fart in the office. Freedom! Count those blessings!
I put spinach in my soup, and have tried kale. Both were great. I say go with your favorite green. Otherwise, this is a very simple and quick meal. Don’t overthink it. And mise en place, Hunny! Mise en place! Pronounced MEEZ ahn plahs, it means to have it together…when it comes to the dish you’re making. Before you begin, have everything measured and ready as this moves quite quickly. Maybe you’re fancy, and are also part Flash, and can get things together as you go. For those that are not, have your pot, bowls, ingredients, and tools ready. How else do you think culinary pros prepare meals so effortlessly?
Try it! Comment below with questions or just to say “Hi!”. It’s really me over here!
Thank you for looking!
Quick & Easy Shrimp and Greens Soup
- 3 tbsp butter
- 1 lb medium shrimp
- 3 tbsp olive oil extra virgin, slut oil's good too (o;
- 1 onion chopped
- 3-4 garlic cloves mashed and chopped
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 28-30 oz chicken or seafood stock
- 3/4 cup heavy cream
- 1/2 cup milk
- 1 tbsp cajun seasoning
- 1/4 cup grated Reggiano
- 1/2 cup grated Parmesan
- 8-10 oz greens (kale, spinach, and even arugula)
- salt and pepper to taste
Heat your skillet over high heat. Once hot, add the butter and let it melt and brown just a bit. Cook the shrimp in a single layer. Cooke medium and large shrimp for 60-90 seconds on the first side, and then 30-45 seconds on the flip. Once cooked, reserve shrimp on a plate. We'll be back.
Now, using the same pan - over medium heat - add the olive oil. Make sure the bottom of the pan is coated. Add the onion, garlic, paprika, and cayenne and cook until onions are translucent.
Add the flour and stir continuously for 1-2 minutes.
Add everything else except for the greens - the stock, cream, milk, seasoning, and cheeses. Decrease heat to medium low, and allow the ingredients to heat and simmer for 10 minutes.
Once simmering, add the greens and cook until wilted.
Turn off heat. Add the shrimp.
And you're done! Enjoy.
1/2 pound large shrimp will work fine too.
Smoked paprika is where it's at.