8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
3 pounds small shrimp (with the heads and shells on)
Soy sauce
Sweet rice cooking wine
Angel hair pasta (Or any other type of pasta)
Seasonings
Green onion
Celery
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Dried parsley
Freeze-dried chives
Preparation of ingredients
Seasonings
Step 1- Chop 4 ounces green onions including the ends, 2 ribs celery (medium-sized chunks), 1/2 of a green bell pepper (medium-sized chunks), and 2 cloves garlic (until minced or press with a garlic press).
Shrimp
Step 2- Separate the shrimp’s head and shell from the shrimp tail. Place the shrimp’s head and shells into one bowl and place the shrimp tails into a separate bowl.
Step 3- Cut out the back of each shrimp tail with a serrated knife. Remove the contents from the shrimp’s digestive tract from each shrimp tail.
Step 4- Add the shrimp tails into a strainer and rinse with cold water. Place into fridge until the shrimp tails are ready to be cooked.
Cooking the pasta
Note- You can use any type of pasta for this recipe. Cooking times will vary depending on the type of pasta you use; you pot and stove setting.
Preheat fire to medium heat.
Step 5- Add 4 quarts water and 2 teaspoons salt into a large 8-quart pot and let come to a simmer. Add 12 ounces angel hair pasta and stir. Let simmer for 4 minutes stirring occasionally.
Step 6- Add pasta into a mesh strainer. You can also rinse the pasta. Let sit until it’s ready to be added into the soup.
Shrimp soup base
Preheat fire to medium heat.
Step 7- Add 3- and 1/2-quarts water, chopped green onion, chopped celery, chopped green bell pepper, chopped or pressed garlic, 3 tablespoons soy sauce, 1/4 cup sweet rice cooking wine, 1 1/2 teaspoons salt, 1/4 or 1/2 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s seafood magic, 2 teaspoons dried parsley, 1 tablespoon freeze-dried chives and shrimp heads and shells into a large 8-quart pot. Stir all ingredients together. Cover pot halfway with a lid and let simmer for 45 minutes.
Step 8- Pour all contents in the 8-quart pot into a large mesh strainer with a large bowl underneath it. Pull the mesh strainer out of the bowl and shake it to allow the shrimp soup base to drain into the large bowl. Once all the liquid has drained into the large bowl, discard the contents that’s inside the mesh strainer. You should have 2 and 1/2 quarts of the shrimp soup base left over.
Assembling the shrimp soup
Note- Cooking times vary depending on the size and amount of shrimp you add, your pot and stove setting. Taste the soup base to see if it’s at your desired taste, you can add more seasoning.
Preheat fire to medium-heat.
Step 9- Add shrimp soup base, 1 tablespoon soy sauce, 2 teaspoons or 1 tablespoon sweet rice cooking wine and 1/2 teaspoon salt into an 8-quart pot and let come to a simmer. Add shrimp tails and stir. Let simmer for 3 to 4 minutes stirring occasionally.
Step 10- Add angel hair pasta and stir. Turn fire off and let cool for 30 minutes before serving. For best results, serve the next day so flavors and settle and increase overnight.
Quick tips- Do not let sit out for too long. Once the temperature reaches 120 degrees F. Place the soup in the fridge. You can also freeze the soup as well, just place it into separate medium-sized containers.
YouTube instructional video
