| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
- 2 cups water
- 2 tablespoons olive oil
- 1 cup chopped potato
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1/2 cup chorizo, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup vegetable stock
- 2 tablespoons sriracha sauce
- 1 pound clams, cleaned, de-gritted
- 1 pound sea scallops, cleaned
- 1 cup chopped fresh cilantro leaves
- 6 lime wedges, for serving
Instructions
- In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
- In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
- Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
- To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 216 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 125 mg |
| Sodium | 781 mg |
Reviews
Herb sorry I have tried nearly 6 of these recipes in the last 8 months and most of them are not good. This one and it really tastes like to many ingredients and they are super expensive.
I made this for my family and let me tell you I have to satisy my husband, my two boys, my mom and myself. All of them commented on how good it was and I need to make it again soon. Food Network has given my family a palate for good food and sometimes it is hard to please everyone. I am sorry to say that I had to use canned whole baby clams (drained). I have wasted so much money on trying to use fresh clams and usually end up throwing away all but a few opened clams. I also used bay scallps because the sea scallops looked dry. Oh how I wish I lived on the coast to access fresh seafood. I made sure the broth was well seasoned with salt before adding the seafood. I also made a shrimp stock from the peels of the shrimp because there again our shrimp is headless. Also, I added about half of the sriracha sauce because of my mom and it was spicy enough. I think it would have been too hot with all of it. I also, added more potatoes, another pound of shrimp, and more vegetable stock to make it more hearty for my guys (they can put away the food) because of this I had to increase the cumin, paprika, and garlic. I also used parsley in place of cilantro. It is just our preference. Heated up some french crusty bread and YUMMY!!!!