Dilled Shrimp and Spinach Soup

When the Weather Man tells you to brace for the cold day ahead it is your time to tell the cold day ahead “Hey, you better brace yourself from my kick@$$ Shrimp soup recipe.” That’s right cold, I’ll be grabbing you by the collar and warmly roughing you up with my delectable kindness. Okay, enough of the violence let’s cook.

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LETS BEGIN

Ingredients:

  • ​4 tablespoons of olive oil divided

  • 3 carrots diced

  • 3 stalks of celery diced

  • ½ medium white or yellow onion diced

  • 3 cloves of garlic crushed and chopped fine

  • 2 quarts of Fish Stock; do not panic, Metro makes this but if you want to make your own stock just ask for bones knowing it is our pleasure

  • 1 ½ pound of medium shrimp peeled and deveined

  • 2 bay leaves

  • 3 sprigs fresh thyme

  • Salt and Pepper

  • ⅔ cup of Orzo pasta

  • 4 cups packed fresh baby spinach

  • 3 tablespoons of fresh chopped dill

  • The finely grated zest of 1 lemon

  • The juice of 1 lemon 

How it’s done:

  1. Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven, over medium-high heat.

  2. Season the shrimp with salt and pepper and when the olive oil is hot, sauté the shrimp for about 2 minutes; with a slotted spoon remove the shrimp and transfer to a plate, cover with foil and set aside.

  3. Add the remaining olive oil to the pot and sauté the carrots, celery, onion, and garlic until onions are soft, 4 to 6 minutes.

  4. Add the stock, bay leaves, and thyme; season with salt and pepper. Cover and bring to a boil.

  5. Reduce heat and simmer for 20 to 25 minutes. Discard bay leaves and thyme sprigs and stir the orzo pasta into the pot and cook until tender, 8 to 10 minutes.

  6. Add spinach, dill, lemon zest, lemon juice, and cooked shrimp and season with salt and pepper to taste.

  7. To serve, ladle into your dinner mates yearning soup bowls and for one added measure of delicious pain, tear them each a piece of crusty bread. Try not to let the sobs of cold ruin your lovely meal