Four Pepper Creamy Shrimp Soup

Four Pepper Creamy Shrimp Soup

Ingredients

For the Soup

– 8 ounces (225 g) large shrimp, peeled and deveined

– 1 tablespoon unsalted butter

– ¼ cup finely diced onion

– 2 cloves garlic, minced

– ½ fresh jalapeño, finely diced

– 1 tablespoon all-purpose flour

– 2 cups chicken broth

– 1 tablespoon tomato paste

– 1–2 teaspoons Calabrian chile paste, depending on desired heat

– 1 tablespoon aji amarillo paste

– ¼ teaspoon smoked paprika

– ¼ cup heavy cream

– ¼ teaspoon salt, or to taste

– ⅛ teaspoon freshly ground black pepper

– 1 teaspoon olive oil or additional butter, for searing the shrimp

For Garnish

– Fresh jalapeño, thinly sliced

– Green onion, thinly sliced, optional

– A small drizzle of Calabrian chile oil, optional

Instructions

Prepare the Shrimp

Pat the shrimp very dry with paper towels and season lightly with salt and black pepper.

Heat the olive oil or a small amount of butter in a skillet over medium-high heat.

Add the shrimp in a single layer and sear for approximately **1–2 minutes per side**, just until lightly browned and almost cooked through.

Transfer the shrimp to a plate and set aside. Avoid fully cooking them at this stage because they will finish warming in the soup.

Build the Flavor Base

Melt 1 tablespoon of butter in a small saucepan or soup pot over medium heat.

Add the diced onion and jalapeño.

Cook for about **3–4 minutes**, stirring occasionally, until the onion softens.

Add the garlic and cook for another **30–60 seconds**, just until fragrant.

Add the Flour

Sprinkle the flour over the softened vegetables.

Stir continuously for about **1 minute** so the flour combines with the butter and loses its raw taste.

The mixture should become slightly thick and pasty.

Add the Broth

Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps.

Add the tomato paste and stir until completely incorporated.

Add the Four Pepper Flavors

Stir in the:

– Calabrian chile paste
– Aji amarillo paste
– Smoked paprika
– Remaining fresh jalapeño flavor from the sautéed base

Bring the soup to a gentle simmer.

Cook for approximately **8–10 minutes**, stirring occasionally, until the broth becomes slightly thicker and the flavors blend together.

Make It Creamy

Reduce the heat to low.

Slowly stir in the heavy cream.

Do not allow the soup to boil aggressively after adding the cream.

Taste and adjust with salt, black pepper, additional aji amarillo, or Calabrian chile according to your preferred heat level.

Finish with the Shrimp

Return the seared shrimp and any juices from the plate to the soup.

Simmer gently for another **1–2 minutes**, just until the shrimp are fully cooked and heated through.

Shrimp should be opaque, firm but still tender, and approximately **145°F / 63°C** internally.

Serve

Pour the soup into a warm bowl.

Arrange the shrimp prominently on top.

Garnish with thin slices of fresh jalapeño and, if desired, sliced green onion.

For additional heat and color, drizzle a very small amount of Calabrian chile oil over the surface.

Serve immediately.

What the Finished Soup Should Be Like

The finished soup should have a **creamy orange-red broth** with visible chile oil on the surface, similar to the photo.

The flavor should move through several different types of heat rather than tasting simply “hot”:

– **Fresh jalapeño** gives bright, grassy heat.
– **Calabrian chile** adds deeper, fruity red-chile heat.
– **Aji amarillo** contributes a slightly sweet, fruity pepper flavor.
– **Smoked paprika** adds warmth and subtle smokiness.

The cream softens all four pepper flavors while the tomato paste gives the broth extra body and color.

The shrimp should remain tender and juicy, with some light browning from being seared separately before going into the soup.