Sushi Soup w/Shrimp

Sushi Soup w/Shrimp

Sushi Soup w/Shrimp

Okay, I know the name of this makes no sense, but Sushi soup is what we call this.

My boyfriend won’t eat sushi (:o, I know). So I came up with this. It’s basically all the ingredients without the nori, and I also add honey and cayenne. It has a subtly sweet flavor with heat but you can still taste all of the other flavors. If you don’t like spicy cut back on the cayenne, if you want it sweeter, add more honey or maybe even brown sugar ( I haven’t tried it with the brown sugar). Soupier? Add a couple of cups of veggie broth at the end.  Avocados might even taste great chopped and added right before serving.  I might have to play around with this one and post different pics of different adaptions.

 

 

 

 

Ingredients:

 

  • 12 oz thawed, raw, shrimp
  • 2 cups of chopped carrots – close to the same size
  • 1/4 cup diced onions
  • 3 Tablespoons Rice Vinegar
  • 1/4 cup Sushi rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne
  • 3 Tablespoons honey
  • Water
  • garnish- green onions optional

 

 

 

Directions:

 

  • Chop 3-5 carrots into equal sizes. You need enough to make two cups.
  • Add carrots and two cups of water, bring to a boil, then simmer uncovered for 20 minutes.  If you like crunchier cooked carrots in your dishes reduce to 10 minutes.
  • After twenty minutes add the onions then simmer for 12 minutes.
  • When the onions are finished pour the liquid from the pan or pot into a cup.  Add water or veg broth to the liquid so you have a total amount of 1 and 1/4 cups liquid.  Add the 1 1/4 cup liquid back to the carrot onion mix in the pot.
  • Then add a 1/4 cup of sushi rice to the pot, try to get all of the rice off of the top of the carrots and into the liquid so it can cook. Distribute it evenly, simmer for 15 minutes, do not stir.
  • When the fifteen minutes is up, add 3 Tablespoons rice vinegar and 1 teaspoon diced garlic.
  • Stir to mix well
  • Add shrimp and 1/2 cup water. The shrimp needs to be thawed out and raw.  You can remove the shell and/or tail before cooking.  This makes it a lot easier to eat.
  • Cook shrimp per directions on the package. Usually, it takes two minutes per side. With a pot full of stuff it will take a bit longer. Just remember shrimp will continue to cook until it cools.  If it overcooks it will be rubbery. You want it to look pink and a light white color.  If it is pink and bright white it is overcooked.
  • Right after you add the shrimp add the honey, cayenne, and salt. Stir well to mix.
  • Cook until the shrimp is cooked garnish with green onions and serve.
  • Makes 3-4 servings.

 

 

 



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