When I was a kid, I went through a phase where pretty much all I ate was fast food. I’m not proud of it, but it is what it is. I don’t touch it now.
But some of the new fast causal joints sometimes catch my eye and attention.
I tried Shake Shack early last year and fell in love. I’ve only been back one time since, but I’m eagerly anticipating a return.
Then late last year I tried Five Guys for the first time. I know, what rock have I been living under? With Shake Shack, I had a good excuse in that there weren’t any in our area. Now there are two! But with Five Guys, I’ve got nothing.
Mom and I were going to go to dinner one night in November but decided we just didn’t feel like it, so we picked up Five Guys instead and loved it. Not only is it awesome to watch them carefully prepare the food, but the food itself is high quality (like Shake Shack), much more so than those fast food counter parts. Oh, and it’s damn tasty too.
Even my lettuce wrapped cheeseburger was crave worthy. And so were the no salt fries. They even added the extra no salt fries to our bag. We reheated them in the oven the next day with a drizzle of olive oil, and dare I saw they were as good as the first day. When is the last time you said that about fast food?
I love that there are places like this to grab a tasty, quality meal.
But you know what I love even more? Making dinner the next night. I still love to cook. I love the process, I love controlling the ingredients, and I love enjoying the end product, especially when it is as good as this Spicy Shrimp Soup.
I was craving a comforting soup with a kick, so I took the shrimp in my freezer and made this. It’s definitely going into regular rotation with the spicy broth, tender vegetables, and delicate shrimp. Feel free to use fresh shrimp, just know they will cook faster. Regardless, you will love this healthy, gluten free, Whole30, Paleo soup!Print
- 2 tablespoons olive oil
- 2 medium white onions, diced
- 10 ounces cremini mushrooms, washed, stems removed, sliced
- 4 large carrots, peeled, sliced
- 4 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- ½ teaspoon red pepper flakes
- 32 ounces low sodium chicken, vegetable, or seafood stock
- 16 ounces water
- 1 pound wild shrimp, frozen, not thawed
- ½ teaspoon kosher salt
- Heat a large pot over medium high heat. When hot, add the oil, followed by the onions, mushrooms, carrots, garlic, pepper, chili powder, cumin, and red pepper flakes. Sauté 5-10 minutes, until fragrant and beginning to brown. Add the stock and water. Bring to a boil and reduce to a simmer.
- Simmer about 10 minutes, until the vegetables are tender. Add the shrimp and simmer for 8-10 minutes, until the shrimp are pink, curled up, and cooked through. Stir in the salt. Taste for seasoning and add more salt or spices as necessary.
- Serve immediately. Soup may also be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave until steaming hot.
Don’t forget to check out the other Sunday Supper dishes! Thanks to Christie for managing this campaign!
Sunday Supper Recipes
SUPER SUNDAY ENTREES
- Beef-Barley Skillet by Wholistic Woman
- Braised Lamb Shanks by Caroline’s Cooking
- Breakfast Pizza by A Kitchen Hoor’s Adventures
- Chicken Zucchini Pasta with Almond Pesto by April Golightly
- Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
- Best Ever Dutch Oven Braised Pot Roast Dinner by Kudos Kitchen by Renee
- Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
- Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
- One Pot Taco Pasta Skillet by Life Tastes Good
- Pan-Fried Scallops with Vegetables by Our Good Life
- Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
- Pork Fingers by The Freshman Cook
- Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
- Skillet Chicken Parmesan by Hardly A Goddess
- Slow Cooker Irish Lamb Stew by Cooking Chat
- Spicy Shrimp Soup by Pies and Plots
- Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings
SWEET SUNDAY DESSERTS
- Bourbon Butterscotch Pudding by Baking Sense
- Dark Chocolate S’mores Crack by Wild Wild Whisk
- Homemade Chunky Monkey Ice Cream by Bites of Wellness
- Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
- Simple Cocoa-Spice Cake by A Little Fish in the Kitchen
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.