Shrimp Soup with Jasmine Rice

Instructions

• This spicy shrimp and crab soup is a comforting bowl of delicious flavor with a kick using guajillo chili peppers and fire roasted tomatoes. Add a hearty touch with aromatic and fluffy Carolina® Jasmine Rice.

  Step 1

• Cook jasmine rice according to package directions.

  Step 2

• Remove seeds and stems from chili peppers. In small saucepan, bring peppers and 2 cups water to boil. Reduce heat to medium-low; cook for 5 to 10 minutes or until peppers are rehydrated. Let cool slightly.

  Step 3

• In a blender, purée rehydrated chiles, cooking liquid and fire-roasted tomatoes until smooth; set aside.

  Step 4

• Heat oil in large saucepan set over medium heat; cook onion, celery, carrot, garlic, cumin and oregano for 3 to 5 minutes or until slightly softened. Stir in tomato mixture, 4 cups water, potatoes, bay leaves, salt and pepper; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until vegetables are tender.

  Step 5

• Stir in shrimp, crab and rice; cook for 3 to 5 minutes or until shrimp are curled and cooked through.

  Step 6

• Remove bay leaves. Stir in lime juice; garnish with cilantro.

  Recipe Tip

  If you have the peels and tails from the shrimp, add to the saucepan with 4 cups cold water; bring to boil. Reduce heat to low; simmer for 30 to 35 minutes. Strain and use this broth instead of water.