This delicious and spicy shrimp and crab soup with aromatic Mahatma® Jasmine Rice makes for a comforting combination to cozy up with!
Cook rice according to package directions.
Remove seeds and stem from chili peppers. In small saucepan, bring peppers and 2 cups water to boil. Reduce heat to medium-low; cook for 5 to 10 minutes or until peppers are rehydrated. Let cool slightly.
In a blender, purée rehydrated chiles, cooking liquid and fire-roasted tomatoes until smooth; set aside.
Heat oil in large saucepan set over medium heat; cook onion, celery, carrot, garlic, cumin and oregano for 3 to 5 minutes or until slightly softened. Stir in tomato mixture, 4 cups water, potatoes, bay leaves, salt and pepper; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until vegetables are tender.
Stir in shrimp, crab and rice; cook for 3 to 5 minutes or until shrimp are curled and cooked through.
Remove bay leaves. Stir in lime juice; garnish with cilantro.
If you have the peels and tails from the shrimp, add to the saucepan with 4 cups cold water; bring to boil. Reduce heat to low; simmer for 30 to 35 minutes. Strain and use this broth instead of water.
This comforting bowl of soup delivers delicious flavor with a kick in every spoonful. Starting with a rich broth made from guajillo chili peppers and fire-roasted tomatoes, the hearty potatoes and aromatic jasmine rice help to balance everything out with vegetables and warm seasonings. You’ll be wanting to enjoy this meal on repeat!
Adding shrimp and crab gives this hearty soup a boost of protein in every bite. However, it’s important that when the shrimp and crab are added they are cooked through, so give it the appropriate amount of time it needs to cook.
If you’re always looking for new and tasty ways to use seafood in your meals, we’ve got plenty of flavorful seafood and rice dishes for you to keep things interesting! Start off with some Air Fried Chipotle Tuna Meatballs or maybe a One-Pot Stew with Fish and Beans.