HOW TO MAKE SHRIMP SOUP|Seafood Soup| The Raina’s Kitchen

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos offer a lower sodium alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey provides a natural sweetness.

Welcome to the episode and introduce the dish: shrimp soup.

Mention using shrimp with the head on for more flavor, but headless shrimp can be used.

Show fresh ingredients from the farmers market including yam and sweet potato.

Start making shrimp stock by adding butter to a saucepan.

Add green seasoning (a blend of scallion, onion, garlic, thyme, pimento) to the butter.

Add shrimp shells to the saucepan for flavor.

Pour in about 8 cups of water and let it simmer.

While the stock simmers, prepare the dumpling dough using flour, cornmeal, salt, and water.

Knead the dough with gloves for easier handling and set aside covered with a wet paper towel to rest.

Cut up about 2 carrots and 1.5 cups of pumpkin, and add them to a bowl of water.

Slice the yellow yam for easier peeling and prep.

Add about a teaspoon of seafood seasoning and salt to the boiling stock for flavor.

Let the stock boil for about 10-15 minutes to soften the ingredients.

Add corn, yellow yam, and white sweet potato to the pot, cover, and cook for another 10 minutes.

Prepare the dumplings (spinners) and add them to the soup.

Add scallion, scotch bonnet, pimento, thyme, and garlic to the pot.

Add about a cup of okra last to keep it vibrant and not overcooked.

Add a pack of grace soup mix and pumpkin mix to the pot, adjusting to taste.

Finally, add the shrimp to the pot and let it simmer for about 3 minutes until cooked through.

Serve the soup, noting that the shrimp should not be overcooked and the shells help retain flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens