Spicy Shrimp Soup | America's Test Kitchen

Name: Spicy Shrimp Soup | America's Test Kitchen
Total time: 30 min
Ingredients: 2 tablespoons vegetable oil; 4 carrots, peeled and sliced ½ inch thick; 1 onion, halved and sliced thin; 2 celery ribs, sliced ½ inch thick; 1 1/2 tablespoons Old Bay seasoning; 5 cups water; 8 ounces red potatoes, unpeeled, cut into ¾-inch pieces; 6 ounces linguica sausages, sliced on bias ½ inch thick; 1/2 teaspoon pepper; 1/4 teaspoon table salt; 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 3/4 cup fresh or thawed frozen corn

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A nod to a shrimp boil, this soup delivers a taste of the South—fast.

Keywords

Main Courses
Fish & Seafood
Weeknight
Soups

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Ingredients

2 tablespoons vegetable oil
4 carrots, peeled and sliced ½ inch thick
1 onion, halved and sliced thin
2 celery ribs, sliced ½ inch thick
1 1/2 tablespoons Old Bay seasoning
5 cups water
8 ounces red potatoes, unpeeled, cut into ¾-inch pieces
6 ounces linguica sausages, sliced on bias ½ inch thick
1/2 teaspoon pepper
1/4 teaspoon table salt
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3/4 cup fresh or thawed frozen corn