Servings: 4 people
If making your own shrimp stock - remove the shells and tails from the shrimp and simmer in water along with onions, carrots, celery, bay leaves, salt, and pepper to make the stock. Set aside.
Heat two thirds of the oil in a pan over low heat. Add onions and garlic and sauce for 3-4 minutes. Onions should have softened.
Add half the spices and chili paste then cook for 5 minutes stirring on occasion. Paste should thicken somewhat.
Add the shrimp stock, potatoes, remaining spices and oregano. Bring to a simmer and cook for 10-15 minutes. Potatoes should be tender, if not then cook a little longer.
Heat the remaining oil in a separate pan. Season the shrimp to your preference and saute in the pan for 2-3 minutes until cooked.
Add shrimp to the stew pot with the potato mixture. Mix in the parsley and serve.
- Recipe takes only about 20 minutes to cook, but the longer it sits the better it gets the flavors are allowed to come together.
- Cut potatoes into smaller pieces and add them early in the cooking process to allow them to break down and disintegrate. The more they break down the creamier the soup will be, plus they will better absorb all the soup's flavors.
- Go with your favorite chili paste. The adobo sauce that comes in a can of chiptole chili is great
- Customize the vegetable ingredients to your liking.
- For a lower-carb version use cauliflower in place of potatoes.
Calories: 294kcal | Carbohydrates: 29g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 3010mg | Potassium: 839mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1614IU | Vitamin C: 27mg | Calcium: 179mg | Iron: 4mg