Shrimp Soup Recipes

These aged skewers from Mississippi chef and cookbook columnist John Currence are aggressive by a comestible acquaintance he had in an Indian night bazaar bristles years ago. The sights, smells and flavors produced from some 40 meat and naan vendors are formed up into this dish, says Currence, in his 2020 cookbook, “TAILGREAT: How to Drove it at Tailgating” (Ten Speed Press, $28).

They’re absolute for your baby Super Bowl-ish party. Only chat of advice: Don’t overcook the shrimp. And if you don’t accept a charcoal grill, you can adapt them in a super-hot (read: 500-degree) oven, Currence says.

Serves 12

Ingredients

1½ cups Greek yogurt

¾ cup chopped cilantro

Grated bite and abstract of 2 limes, additional 3 limes, cut into wedges for serving

¼ cup minced shallots

¼ cup minced ginger

2 tablespoons minced garlic

1 tablespoon arena cumin

2 teaspoons turmeric

2 teaspoons garam masala

1 teaspoon cayenne pepper

1 tablespoon atramentous pepper

4 pounds extra-jumbo beginning shrimp, peeled, with cape on

Butterhead bill leaves or broiled naan, like Stonefire, for serving

Harissa (see below)

Directions

In a ample bowl, activity calm the yogurt, ½ cup of the cilantro, the adhesive bite and juice, shallots, ginger, garlic, cumin, turmeric, garam masala, cayenne and atramentous pepper. Add the shrimp, active to covering well. Marinate in the refrigerator for 2 to 4 hours.

Prepare a hot copse or charcoal fire. Abolish the shrimp from the alkali and bisect and cilia them analogously assimilate 12 bamboo skewers.

Once the blaze has austere down, baker the shrimp until they aloof activate to blush on one side. Flip the skewers and baker for a few account more, until the shrimp are close to the blow and opaque. Serve hot, beeline off the grill, busy with the actual ¼ cup chopped cilantro, adhesive wedges and harissa.

Makes 2 cups

Ingredients

2 red alarm peppers

1 teaspoon cumin seeds

1½ teaspoons coriander seeds

1 teaspoon caraway seeds

½ teaspoon red pepper flakes

1½ teaspoons atramentous peppercorns

4 tablespoons extra-virgin olive oil

2½ cups diced chicken onion

2 tablespoons minced garlic

2 broiled ancho chiles, blood-soaked in baking baptize for 30 minutes

2½ teaspoons sumac

1 tablespoon amazon paste

Grated bite and abstract of 2 lemons

Salt

Directions

Roast the peppers over the accessible blaze of a gas stove burner or copse fire, axis constantly, until broiled all over. Place the balmy peppers in a basin and awning deeply with artificial wrap. Allow to sit for 20 minutes. Abolish the peppers and, beneath air-conditioned active water, abolish the stems, skin, seeds, and autogenous membrane. Place the pepper beef in a blender and set aside.

Toast the cumin, coriander, and caraway seeds, red pepper flakes and peppercorns in a sauté pan over average calefaction until fragrant. Abolish from heat, let cool, again bullwork them in a aroma grinder or drove them with a adhesive and pestle. Alteration the ashamed spices to the blender.

In the aforementioned pan in which you broiled the spices, balmy 2 tablespoons of the oil over average calefaction and sauté the onion and garlic until the onion begins to amber slightly. Alteration to the blender.

Seed the ancho chiles and alteration the peppers to the blender. Add the actual 2 tablespoons oil, sumac, amazon adhesive and auto bite and abstract and alloy until actual smooth. Season with salt. Note: Harissa keeps for 1 anniversary in the refrigerator.

— From John Currence’s “TAILGREAT: How to Drove it at Tailgating (Ten Speed Press; $28)

Shrimp Soup Recipes – shrimp soup recipes
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