INGREDIENTS
This is what you need for 4 quarts / 8 servings:
- 4 each, red, yellow, orange bell peppers
-
1 cup chopped green chile
OR 1 jalapeño / serrano / habanero - ½ medium onion, chopped coarsely
- olive oil
- 1 lb. salad shrimp
- S&P
Pic1: spicy bell pepper soup with shrimpDirections
Pic2: roast the peppersPic3: frozen green chile
Pic4: soup is ready
-
Clean the peppers. Roast and peel. Slice into thin ribbons.
If using frozen peppers, (Pic3) thaw the necessary amount. - Brown the onions in some olive oil.
-
Add the sliced peppers.
Know your hot peppers. Do not add more than you can handle. - Add enough water to cover all, up to 4 quarts max.
- Bring to a boil over medium heat.
- Reduce and simmer for 30 minutes.
-
Use a stick blender to puree part or all of the peppers.
I did only part this time. (Pic1) - Add the shrimp.
-
Simmer a few more minutes, just enough to warm them through.
-
Optional:
- Blend some of the shrimp for a more intense seafood flavor accent.
- Serve and enjoy.