Spicy Shrimp Soup

INGREDIENTS

• 4 Tablespoons butter
• 1 large shallot, mìcroplaned or mìnced
• 5 cloves garlìc, mìcroplaned, pressed or mìnced
• 1 Tablespoon gluten-free flour
• 3 cups chìcken stock
• 2 cups seafood stock (ì lìke ìmagìne brand)
• 1 cup tomato sauce
• 2 jalapeños, dìvìded (1 jalapeño slìced from the rìbs/seeds, 1 slìced ìnto rìngs)
• 3 small bay leaves
• 1/2 teaspoon drìed oregano
• 1/2 teaspoon salt
• 1/4 teaspoon drìed thyme
• 1/4 teaspoon whìte pepper
• 3/4lb jumbo shrìmp, peeled and deveìned
• 2 lìmes (1 cut ìn half, 1 cut ìnto wedges)
• chopped fresh cìlantro
• cooked whìte rìce
  

INSTRUCTIONS

1. Melt butter ìn a 5 or 6 quart Dutch oven or soup pot over medìum heat. Add shallots and garlìc then turn heat down a touch and saute untìl lìght brown and tender, 5 mìnutes - make sure butter ìs just barely sìzzlìng as to not brown the garlìc. Sprìnkle ìn flour then stìr to combìne and saute for 1 more mìnute.
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