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Zesty Shrimp and Squash Vermicelli Soup
Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
MAKES 4 SERVINGS.
This one-pot dish pairs a little heat from chile peppers with the slightly sweet taste of butternut squash. Top that with shrimp and you have a flavorful, comforting dish.
- 2 dried ancho chile peppers, stems and seeds removed
- 2 butternut squash necks (at least 4 inches/10 cm long)
- 2 tbsp extra virgin olive oil 30 mL
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground sage 5 mL
- 1 tsp ground cumin 5 mL
- 4 cups ready-to-use reduced-sodium chicken broth 1 L
- 1 lb medium shrimp (31 to 35 count), peeled and deveined 500 g
- 1⁄4 cup chopped fresh cilantro 60 mL
- 1⁄2 cup sour cream or yogurt (optional) 125 mL
1. Soak chiles in hot water for 5 to 10 minutes or until softened. Drain and chop.
2. Meanwhile, peel butternut squash necks and trim to 4 inches (10 cm) long, with flat ends. Using a spiralizer, cut squash into thin strands. Set aside.
3. In a Dutch oven, heat oil over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until softened. Add garlic, sage and cumin; cook, stirring, for 1 minute or until onions are light golden and garlic is fragrant.
4. Stir in chiles and broth; bring to a simmer. Add squash, reduce heat and simmer for 5 to 7 minutes or until just starting to soften. Add shrimp and cook, stirring, for 2 to 3 minutes or until shrimp are pink, firm and opaque and squash is cooked to desired tenderness. Serve immediately, garnished with cilantro and sour cream (if using).
Choose chiles that are soft and not dried out. Ancho chiles should hae a slightly sweet, smoky smell similar to raisins or figs.
Wear kitchen gloves when working with chiles. Avoid touching your face or anything other than what you need to chop the chiles.
Conventional thinking is that dairy products are forbidden on the paleo diet; however, many followers feel that a moderate amount of dairy is not detrimental, particularly in the case of fermented milk products, such as sour cream and yogurt, which contain friendly bacteria that can improve digestion and gut health. The sour cream or yogurt is optional in this soup, but does improve the results.
If you enjoy are looking for other similar recipes, be sure to check out my 150 Best Spiralizer Recipes cookbook review.
Paperback: 224 pages
Publisher: Robert Rose (July 30, 2015)
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