Shrimp Sopa Seca

Originally I was going to try to make this with something else, then decided to stick with the shrimp. It was fairly simple and turned out well. The sauce is quite sweet from the tomatoes, and keeps the dish bright.

I actually added some extra pepper when it was done, along with some Worcestershire sauce. You don’t need to, but maybe taste it at the end and see what you think.

The meal needs some tending with stirring, but it isn’t too finicky. I was worried I had burned the pasta, but I pulled it just in time, so keep an eye on it.

Directions for Shrimp Sopa Seca

Adapted from Food Network Magazine

  • 1 pound tomatoes, halved lengthwise
  • 1/2 cup onion, layers separated
  • 6 cloves garlic
  • 2 Tablespoons olive oil
  • 1/2 cup cilantro
  • Kosher salt and black pepper
  • 8 ounces fideo pasta (or broken spaghetti)
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 pound large shrimp, peeled and deveined
  • Worcestershire sauce (optional)

Preheat the broiler. On a greased, foil-lined baking sheet, spread out the tomatoes, onion and garlic. Rub half of the olive oil on them, then broil them for about 3-5 minutes until the onion and garlic are slightly charred and softened. Put the onion and garlic in a blender and put the tomatoes back in the oven for another 5-7 minutes longer to char them and get the skins to shrivel. Add the tomatoes to the blender and blend until chunky. Then add the cilantro, salt, and pepper to puree. Add salt and pepper to taste.

With the remaining olive oil, heat it in a large pot such as a Dutch oven. Add the pasta and cook, stirring, for about 5 minutes until golden. Set aside.

Add the blender sauce to the pot, and bring to a boil over medium heat. Let it simmer until it reduces a bit, about 5 minutes. Stir in the chili powder and coriander, along with 2.5 cups water. Bring to a boil then add the pasta. Lower the heat as necessary to maintain a simmer. Stir occasionally, cooking the pasta until almost done, about 13 minutes. Add the shrimp, then put on a cover and let the shrimp and pasta cook through, about 5 more minutes. Season with salt and pepper, then serve, topped with more cilantro, if desired. Also, stir in some Worcestershire sauce and additional pepper, if desired.


Share Your Thoughts

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.