I had to admit I doubted this would be good. Shrimp and bacon? Sure. Shrimp soup? Sure. Shrimp, bacon, and cheddar? I was a skeptic. But I promise you, this is tasty, crave-worthy delicious comfort food.
INGREDIENTS
4 oz bacon
1.75 oz fennel
1.75 oz celery
1 whole yellow onion (you actually only need 0.5 an onion)
4 oz carrots
10 oz shrimp
1 tsp paprike & orange spice blend
2.25 oz roasted red peppers
1.25 tsp tapioca flour
6 oz creamy mushroom broth
2 oz cream cheese
1 oz sharp cheddar cheese
DIRECTIONS
1. Heat a dry, large pot over medium-high heat. Add bacon to the hot pan, cooking for 6-10 minutes until crispy and fat renders. Turn off heat, transferring bacon to a paper-towel-lined plate. Reserve 1 tbsp of bacon fat in the pot. Transfer the bacon to a cutting board and roughly chop.
2. Remove and discard core from fennel with angled downward cuts. Slice into strips, about 0.25 inch thick. Cut witdthwise into pieces, about 0.25 inch each.
3. Slice celery into pieces, about 0.25 inch each.
4. Cut off ends of yellow onion and discard peel. Halve lengthwise, saving half for another use. Small dice remaining half into pieces, about 0.25 inch.
5. Return pot with reserved bacon fat to the stove over medium-high heat. Add fennel, celery, carrots, and onion to the pan and season with 0.25 tsp of salt. Cook 3-4 minutes until the veggies begin to soften, stirring occasionally.
6. Rinse shrimp and pat dry with paper towel. Place in medium bowl. Season with paprika & orange spice blend and 0.25 tsp of salt. Drizzle with 1 tbsp of cooking oil, stirring to coat.
7. Add shrimp, roasted red peppers and tapioca flour to the pot. Cook 3-4 minutes or until onion and fennel begin to brown and shrimp begins to turn pink.
8. Add creamy mushroom broth, cream cheese, and 0.25 cup of water to the pot. Stir to combine. Bring to boil, then reduce heat to medium. Cook for 4-6 minutes, until shrimp are fully cooked. Season with salt and pepper to taste.
9. Divide creamy shrimp soup between bowls. Garnish with bacon & sharp cheddar cheese.
This recipe serves 2.
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