Spicy Cuban Shrimp Soup With Noodles
"The citrusy flavors of mojo sauce add bright, fragrant flavor to the tomato-based broth of this warming shrimp and noodle soup. [Photograph: Jennifer Olvera] This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth. Then, thin angel-hair noodles cook right in the broth, as do shell-on shrimp, which are peeled after they're poached, allowing the shells to add extra flavor in the process. Why this recipe works: * An onion, garlic, bell pepper, and jalapeño base lends both heat and sweetness to the soup. * Three types of citrus juice—lemon, lime, and orange—add layers of flavors to the simple wine, chicken stock, and tomato-based broth. * Shell-on shrimp poach right in the pot, contributing extra flavor to the broth; the shells are removed after poaching. Note: The soup base can be made a few days in advance, but for best results, wait to cook the pasta and shrimp in the broth until you're ready to serve it...."