Spicy Cuban shrimp soup with noodles from Serious Eats by Jennifer Olvera

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Notes about this recipe

  • Eat Your Books

    Can substitute yellow or orange bell peppers for red.

  • consortiumlibrary on June 22, 2017

    Surprisingly easy, wonderfully delicious way to serve shrimp. Fresh citrus juice essential. Used Middle Eastern style vermicelli instead of angel hair (shorter pieces) and used 4 ounces instead of 6. Next time would use 3 ounces; 4 made a noodle dish instead of soup. Used fresh Alaskan spot prawns with dry brine (1 tsp salt + 1/4 tsp baking soda) for 30 minutes. Served shrimp in the shells, but would peel if serving to company.

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