I thrive on the mouth-tingling jolt of chile peppers, curry powder, and other vivid spices. As a result, our customers know they can count on at least one spicy soup on our menu each day. Some people automatically order whatever it is. This soup starts out mildly enough with fish stock and tomatoes. Then it gets a dose of scorching Scotch bonnet chile peppers, one of the hottest in the chile pepper family. As the soup simmers, its fragrance makes me feel like I am already taking a sip. My face gets very pink, my chest opens up, and I start to giggle as if someone is tickling me. All this before I’ve even lifted the spoon to my mouth!

Instructions:

Rice:-
3 cups water
1 tablespoon salted butter
Dash of salt
1^1/2 cups jasmine rice
Soup:-
3 tablespoons olive oil
5 cloves garlic, minced
1 large Spanish onion, peeled and diced
3 ribs celery, diced
3 carrots, peeled and diced
1 yellow bell pepper, diced
12 cups fish stock or clam juice
2 cups (16 ounces) canned diced tomatoes
1 teaspoon fennel seeds
2 generous pinches saffron threads
1 teaspoon dried oregano
2 pounds raw small (36-45 per pound) shrimp
4 cups cooked jasmine rice
1/4 cup freshly squeezed lime juice
5 dashes green Tabasco sauce
1 teaspoon (more, to taste) Scotch bonnet
chile pepper, minced
Kosher salt and freshly ground black pepper, to taste

Directions:

For the rice: In a 3-quart saucepan, add the water, butter, and salt. Bring to a boil over high heat. Add the jasmine rice. Stir and bring back to a boil. Cover the pot and reduce the heat to low. Simmer for 15 to 18 minutes, or until all the water is absorbed and the rice is soft. Fluff with a fork.

For the soup: In a stockpot heat the olive oil over medium-high heat. Add the garlic, onion, celery, carrots, and yellow bell pepper. Sauté for 10 minutes. Add the stock, tomatoes, fennel seeds, saffron, and oregano. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes. Add the shrimp and cook for 10 minutes more. Add the rice, lime juice, Tabasco sauce, chile pepper, salt, and pepper.

Makes 8 to 10 servings. Wear rubber gloves when you are cutting hot peppers, and wash the cutting board well afterwards, as the oils can irritate your hands. If you forget to use gloves, wash your hands thoroughly after you are done cutting, and avoid rubbing your eyes (that includes inserting or removing contact lenses) for at least an hour.