Good Housekeeping: Soups: 70+ Nourishing Recipes by 2019

Author:2019
Language: eng
Format: epub

1 Shell and devein shrimp; reserve shells.

2 In nonreactive 5-quart Dutch oven, melt 1 tablespoon butter over medium heat. Add shrimp shells and cook, stirring often, 5 minutes.

3 Add broth, wine, and ½ cup water and heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes. Strain broth into 4-cup measuring cup or small bowl, pressing on shells with back of spoon to extract any remaining liquid. Discard shells.

4 In same Dutch oven, melt remaining 2 tablespoons butter over medium-high heat. Add shrimp and cook, stirring occasionally, until they turn opaque throughout, about 3 minutes. With slotted spoon, transfer shrimp to another small bowl.

5 Add carrots, celery, and onion to Dutch oven and cook, stirring occasionally, until lightly browned, 10 to 12 minutes.

6 Return broth mixture to Dutch oven. Add rice, salt, ground red pepper, and bay leaf and heat to boiling over high heat. Reduce heat to low; cover and simmer until rice is very tender, about 20 minutes. Add tomatoes with their juice and cook 10 minutes longer.

7 Remove Dutch oven from heat. Remove and discard bay leaf. Add shrimp.

8 Spoon one-fourth of shrimp mixture into blender; cover, with center part of lid removed to let steam escape, and puree until very smooth. Pour into large bowl. Repeat with each quarter of remaining mixture.

9 Return soup to Dutch oven. Add half-and-half and brandy; heat through over medium heat (do not boil or soup may curdle). Garnish with fresh chives.

Each serving: About 145 calories, 10G protein, 9G carbohydrate, 7G total fat (4G saturated), 1G Fiber, 739mG sodium.

Shrimp Savvy

You can buy shrimp all year-round—about 95 percent of what’s sold in the United States has been previously frozen.

Depending on variety, shrimp shells can be light gray, brownish pink, or red, but when cooked, all will turn reddish.

Select raw shrimp with firm-looking meat and shiny shells that feel full. Avoid black spots, which are a sign of aging. The heads are usually removed before shrimp are sold; if not, gently pull the head away from the body before shelling. Cooked, shelled shrimp should be plump with white flesh.

When buying shrimp in their shells, always buy more than you need to account for the shelled weight. For example, 11/4 pounds shrimp yields 1 pound shelled and deveined.

Shrimp can be shelled before or after cooking. Though shell-on shrimp can be more flavorful, it’s often more convenient to shell before cooking.

Deveining small and medium shrimp is optional. However, do remove the vein of large shrimp; it can contain grit.

Although small shrimp are cheaper, they’re harder to peel and, pound for pound, may not be as good a value.

Cook raw shrimp briefly, just until opaque throughout; heat cooked shrimp just until warmed through.

Allow about 1/4 pound of shelled shrimp per serving.

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