Samantha Nicole Straight from the Carolinas comes Carolina Shrimp Soup: the tastiest dinnertime dish this side of the Mississippi! Pink, sweet, and savory shrimp, garden fresh and tender kale, and hearty black-eyed peas swimming in a sea of captivating chicken broth! Carolina Shrimp Soup is a literal ocean of flavor inviting you to dip your spoon in and dig into the flavors! Mmmmmm, let the goodness wash over your tastebuds!
Ingredients
- 4 teaspoons olive oil, divided
- 1 pound shrimp, uncooked, peeled, and deveined
- 5 cloves garlic, minced
- 1 bunch kale, trimmed and coarsely chopped
- 1 medium sweet red pepper, cut into 3/4-inch pieces
- 3 cups reduced-sodium chicken broth
- 1 (15.5-ounce) can black-eyed peas, rinsed and drained
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- fresh chives, optional, to taste, minced
Directions
Step 1 –In a 6-quart stockpot, heat 2 teaspoons of the oil over medium-high heat.
Step 2 –Add the shrimp to the oil and cook, stirring, for 2 minutes.
Step 3 –Add the garlic to the shrimp and cook just until the shrimp turns pink and is cooked through, about 1-2 minutes.
Step 4 –Transfer the shrimp and the garlic from the pot.
Step 5 –In the same pot, heat the remaining oil over medium-high heat.
Step 6 –Stir the kale and the red pepper into the oil and cook, covered, stirring occasionally, until the kale is tender, about 8-10 minutes.
Step 7 –Add the chicken broth to the veggie mixture and bring it to a boil.
Step 8 –Stir the black-eyed peas, the salt, the pepper, and the cooked shrimp into the soup mixture and cook until it is heat through.
Step 9 –Serve the soup with a sprinkle of the chives.
