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.
Cook jasmine rice according to package directions.
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.
In a blender, purée rehydrated chiles, cooking liquid and fire-roasted tomatoes until smooth; set aside.
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.
Stir in shrimp, crab and rice; cook for 3 to 5 minutes or until shrimp are curled and cooked through.
Remove bay leaves. Stir in lime juice; garnish with cilantro.
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.
Using flavorful ingredients, broth-based soups can be delicious and comforting. This shrimp and crab soup is made with a base of homemade broth using a puréed blend of fire-roasted tomatoes, water and guajillo chili peppers, which are compared to jalapeños in terms of heat level.
Let that broth cook with your vegetables, bay leaf and seasonings for an unbelievable base to add your hearty rice, shrimp and crab into.
One way to turn your soups into a meal is by adding hearty rice! For this recipe, we’ve used jasmine rice, but you can use any variety of rice for soups. If you’re a fan of whole grain brown rice, try it in this Chicken Enchilada Rice Soup or if you like wild rice, you’d enjoy a creamy Chicken and Wild Rice Soup. You can also include a mix of grains like in our premium blend of Carolina® Jasmine Rice and Quinoa for a Turkey Rice and Quinoa Chili Soup.