Recipe for cooking chaya brasserie spicy louisiana shrimp soup

Soups for Salads :: Copy-Cat Soups

Chaya Brasserie Spicy Louisiana Shrimp Soup

Source: Los Angeles Times - Chaya Brasserie, Los Angeles, California

Chile Paste
3 dried pasilla peppers
2 Tbsp. dry white wine
Water

Place peppers in sm. saucepan. Add wine and 1/4 C. water. Bring to a boil and simmer until peppers have softened, 2 to 3 min. Pour in blender. Add 2 Tbsp. water and blend until fairly smooth, 10 seconds. Add 2 to 3 Tbsp. water if needed to reach desired consistency. Strain into sm. bowl. Set aside. Makes approximately 1/4 C..

Shrimp Stock
1/4 C. extra virgin olive oil
1/2 onion, diced
1 sm. carrot, diced
2 stalks celery, diced
1/4 C. tomato paste
1/2 lb. med. shrimp
2 Tbsp. brandy
2 Tbsp. dry white wine
8 C. chicken stock

Heat oil in lrg. saucepan over med. heat. Add onion, carrot and celery and saut until softened, 5 to 6 min. Add tomato paste and cook, stirring, 2 to 3 min. Add shrimp. Saut until shrimp is cooked, 1 to 2 min. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 min., then add stock and return to boil. Reduce heat and simmer 45 min. Strain stock and reserve; discard vegetables and shrimp.

Assembly
1 Tbsp. extra virgin olive oil
1 red onion, diced
1/4 lb. banana squash, diced
2 Tbsp. Chile Paste
1/2 C. Arborio rice
Shrimp Stock
1 C. ranchero cheese, crumbled
2 Tbsp. whipping cream
12 lrg. shrimp, peeled and deveined
2 eggs, lightly beaten
Salt

Heat oil over med. heat and add onion. Saut until softened, 2 min. Add squash and Chile Paste. Saut a few min. to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 min.

Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

Makes approximately 6 servings.

Each servings: 291 cal.; 1,258 mg sodium; 117 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber