I love soups that I can dip a hunk of fresh bread into but I’m really not a soup person. This recipe fills my lust for a “good dunk” but it’s not really a soup but more a delicious chicken and shrimp dish in an incredible broth. It all starts out with the spices, moves to the chicken broth and clam juice, and ends with that incredible flavor when cooking unpeeled shrimp! This recipe is for 8-12 people as I like to cook in a big pot but you can easily cut this recipe in half for a smaller sized meal. This recipe requires you to start out using a pressure cooker and then moving to a large soup pot. A bit complicated for some but well worth it in the end.
It all starts with the spices and how you prepare them. Use a Mortar and Pestle if you have them as you want to break the spices but keep them whole. I prefer large 15-count shrimp and use big chunks of chicken but again, you can vary the size of the shrimp and chicken to your liking. Remember, this is not a soup. The reason to include a bowl full of this delicious broth is so that you can dunk a chunk of your favorite dipping bread! Oh, I’m hungry just writing this out!
INGREDIENTS:
- 10 – cloves Garlic chopped/diced
- 3 – teaspoons Crushed Red Peppers Flakes (less to reduce spice heat)
- 4 – teaspoons dried Thyme
- 2 – tablespoons dried Rosemary
- 3 – teaspoons Celery Seed
- 2 – teaspoons Fennel Seeds
- 2 – teaspoons ground Black Pepper
- 6 – cups Chicken broth (I prefer using Better Than Boullion)
- 32 – ounces Clam juice
- 6 – ounces Tomato paste
- 8 – tablespoons (2-sticks) unsalted butter
- 3 – pounds large Shrimp unpeeled with tails on
- 5 – Chicken breasts cubed
INSTRUCTIONS:
Preparation: Prepare chicken broth if using “Better Than Boullion” and chicken
- Press or lightly crush the Red Pepper Flakes, Black Pepper, Thyme, Rosemary, Celery Seed, and Fennel Seeds using the mortar and pestle. Spices should be broken but remain whole.
- Combine spices, chicken broth, tomato paste, garlic and clam juice in pressure cooker and cook on high setting for 12 minutes. When time is up, allow the pressure to release naturally.
- Open pressure cooker, stir contents, then cook on low for another 12 minutes, once again allowing pressure to release naturally.
- Transfer contents of pressure cooker to a large soup pot. Heat at medium high until lightly boiling then reduce heat and simmer for 5 minutes.
- Add butter and chicken. Cook for 10 minutes then add shrimp and cook until shrimp are no longer translucent or about 2-3 minutes.
Serve in large bowls with hot sourdough or bread of choice and enjoy!
NOTE/OPTION: You can use pealed shrimp with the tails on for ease of eating.
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