Shrimp Soup With Lime Pickled Onions Recipes

SALMON SASHIMI WITH PICKLED ONIONS

Steps:

• In a saute pan, over high heat, add the sugar, onions and water, and cook until the sugar has dissolved. Reduce the heat to medium, add the ginger, salt, balsamic, and red and rice wine vinegars. Cook until the liquid has reduced by 80 percent (1/4 cup), about 20 to 30 minutes. Remove from the heat to a bowl and stir in the wasabi paste. Refrigerate for 1 to 2 hours, allowing flavors to combine.
• Put the salmon on a flat surface, and drizzle with grapeseed oil. Combine the ginger, panko, and salt and pepper, to taste, in a small bowl. Generously sprinkle the tops of the salmon with the panko crust, spreading evenly. Add the remaining grapeseed oil to a large saute pan and when smoking, put the salmon into pan, crusted side down. Turn the heat off and allow the crust to brown, 1 to 2 minutes. Remove the salmon from the pan to a cutting board.
• With a sharp knife, slice the salmon from top to bottom on a bias, 20 degree angle, then portion pickled onion onto serving plates. Top with sliced salmon and garnish with chives.

CHIPOTLE BLACK BEAN SOUP WITH LIME-PICKLED ONIONS

Steps:

• To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.
• Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.
• Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

LIME PICKLED RED ONIONS

Steps:

• Mix all ingredients and let onion marinate at least 3 hours at room temp.
• Will keep up to 4 days, covered in frig.

SHRIMP SOUP

Steps:

• In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
• Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

KILLER SHRIMP SOUP

Steps:

• Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
• Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
• Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.