Spicy Cuban Shrimp Soup With Noodles Recipe
Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.
The citrusy flavors of mojo sauce add bright, fragrant flavor to the tomato-based broth of this warming shrimp and noodle soup. [Photograph: Jennifer Olvera]
This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth. Then, thin angel-hair noodles cook right in the broth, as do shell-on shrimp, which are peeled after they're poached, allowing the shells to add extra flavor in the process.
Note: The soup base can be made a few days in advance, but for best results, wait to cook the pasta and shrimp in the broth until you're ready to serve it.
Why It Works
- An onion, garlic, bell pepper, and jalapeño base lends both heat and sweetness to the soup.
- Three types of citrus juice—lemon, lime, and orange—add layers of flavors to the simple wine, chicken stock, and tomato-based broth.
- Shell-on shrimp poach right in the pot, contributing extra flavor to the broth; the shells are removed after poaching.
Read more: Sunday Supper: Spicy Cuban Shrimp Soup With Noodles
What's New On Serious Eats
- Yield:Serves 4
- Active time: 20 minutes
- Total time:1 hour
- Rated:
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely diced red, orange, or yellow bell pepper
- 1 jalapeño, minced
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- 1 1/2 cups dry white wine
- 3 cups low-sodium chicken broth
- 1/3 cup tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 1/2 tablespoons fresh lemon juice from 1 lemon
- 1 1/2 tablespoons fresh lime juice from 2 limes
- 1 tablespoon fresh orange juice from 1 orange
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium shell-on shrimp
- 6 ounces angel hair pasta
Directions
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1.
Heat oil in a large pot over medium-high heat until shimmering. Add bell pepper, jalapeño, and onion and cook, stirring often, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking, stirring, for 3 minutes longer.
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2.
Add wine, bring to a boil, then lower heat and simmer for 5 minutes. Add broth, tomato paste, oregano, cumin, crushed red pepper, bay leaf, and citrus juices. Season with salt and pepper.
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3.
Return to a boil, reduce heat to medium-low, and simmer for 20 minutes. Add shrimp and cook just until cooked through, about 2 minutes. Using a slotted spoon, transfer shrimp to a platter and let stand until cool enough to handle. Shell and devein shrimp.
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4.
Add pasta and cook until tender. Return cleaned shrimp to soup. Discard bay leaf, ladle soup into bowls, and serve immediately.
This Recipe Appears In
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