Spanish Shrimp and Rice Soup

RECIPESPLUS
13Ingredients
65Minutes
490Calories

Ingredients

US|METRIC
  • 2 tablespoons butter
  • 2 shallots (finely sliced)
  • 2 cloves garlic (peeled and sliced)
  • 1 2/3 pounds shrimp (peeled, tails on, shells reserved)
  • 2 strips bacon (chopped)
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili flakes
  • 1 sprig rosemary
  • 1/2 cup dry white wine
  • 2 tomatoes (roughly chopped)
  • 1/2 cup arborio rice
  • parsley (chopped, to serve)
  • crusty bread (Toasted, to serve)
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    Directions

    1. In a large saucepan, melt the butter over medium heat. Sauté the shallots and garlic for 2-3 mins, until tender. Add the shrimp shells and bacon and cook for another 4-5 mins, stirring often.
    2. Mix in the paprika, chili flakes and rosemary and cook for 1 min. Pour in the wine and cook for a minute more. Stir in 8 1/2 cups water and bring to a boil. Reduce the heat to low and simmer, covered, for 20 mins.
    3. Strain the soup through a sieve, discarding the solids. Return to a clean pan and stir in the tomatoes and rice. Bring to a boil and simmer for 10-15 mins, until the rice is just tender.
    4. Add the shrimp to the simmering soup. Cook for 2-3 mins, until cooked through, then season to taste. Serve sprinkled with parsley, with toast on the side.
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    NutritionView More

    490Calories
    Sodium19% DV450mg
    Fat25% DV16g
    Protein86% DV44g
    Carbs12% DV36g
    Fiber8% DV2g
    Calories490Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol310mg103%
    Sodium450mg19%
    Potassium820mg23%
    Protein44g86%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate36g12%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A60%
    Vitamin C35%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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