This recipe was created based on the limited products we had in our refrigerator last night. The end result turned out tasty and soothing on a cold winter’s evening. Note, the first spoonful may taste initially bland; the full flavor comes out after a couple spoonfuls. The next time I cook this, I plan to add carrots and green onions.
- In a stock pot over medium heat, sauté celery, onion and jalapeno. Season with lemon peppercorn. Add stock once onions are cooked. Allow the broth to simmer as you cook the shrimp.
- In a separate saucepan over medium heat, mix the water and wine. Add the shrimp. Season with coriander and black peppercorn. (Note: cooking the shrimp separately from the stock allows the shrimp to capture its own flavor – distinct from the broth).
- Add cooked shrimp with reserve sauce to the stock. Let soup simmer for 3-4 minutes.
- In each serving bowl, add a large spoonful of cooked wild rice. Pour soup with shrimp over the rice. (Cooking and storing the rice separate from the broth prevents the rice from getting gummy.)
- 3/4 lbs shrimp, tail on (seafood shells add flavor to any recipe)
- 1/2 cup white wine
- 1/2 cup water
- Freshly ground black peppercorn
- Freshly ground lemon peppercorn
- 2 stalks of celery, chopped
- 1/2 cup of onions, diced
- 1 jalapeno, diced
- 4 cups chicken stock
- 1 cup cooked wild rice