DEAR SOS: Chaya Brasserie Los Angeles serves a spicy shrimp soup that is sensational. Any chance of sharing the recipe?
MARTI ADLER
Rancho Palos Verdes
DEAR MARTI: Chaya's spicy Louisiana shrimp soup requires a bit of work, but it's worth it if you like your soup hot and spicy.
Chaya Spicy Louisiana Shrimp Soup
Active Work Time: 35 minutes * Total Preparation Time: 1 hour 15 minutes
CHILE PASTE
3 dried pasilla peppers
2 tablespoons dry white wine
Water
* Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup.
SHRIMP STOCK
1/4 cup olive oil
1/2 onion, diced
1 small carrot, diced
2 stalks celery, diced
1/4 cup tomato paste
1/2 pound medium shrimp
2 tablespoons brandy
2 tablespoons dry white wine
8 cups chicken stock
* Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.
ASSEMBLY
1 tablespoon olive oil
1 red onion, diced
1/4 pound banana squash, diced
2 tablespoons Chile Paste
1/2 cup Arborio rice
Shrimp Stock
1 cup ranchero cheese, crumbled
2 tablespoons whipping cream
12 large shrimp, peeled and deveined
2 eggs, lightly beaten
Salt
* Heat oil over medium heat and add onion. Saute until softened, 2 minutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.
* Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.
6 servings. Each serving: 291 calories; 1,258 mg sodium; 117 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber.