Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Shell-on Shrimp; uncooked (up to 1-1/2) |
¼ cup | Minced Onion |
2 \N | Cloves minced garlic; or less to taste |
2 tablespoons | Olive oil |
4 cups | Chicken broth; (4 to 5) |
3 \N | Dried mild chilis; (3 to 4) (Ancho; Anaheim; etc.) |
¼ teaspoon | Ground cumin |
\N \N | Salt; to taste |
\N \N | Cayenne; to taste |
6 \N | Corn tortillas; (6 to 9) for fried tortilla strips |
¼ cup | Grated cheese; or more (Chihuahua; Jack; Cheddar; etc.) |
\N \N | Chopped cilantro |
Peel and devein the shrimp, retaining tails, if desired. Set aside. In a large pot, saute onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilis; add to broth and simmer 20 minutes.
Season with cumin, salt and cayenne. Add cleaned shrimp; simmer 2 or 3 minutes until shrimp are cooked To Serve: Crumble a few fried tortilla strips into 6 soup bowls. Pour hot soup over, dividing shrimp equally among the bowls. Top with a few fried tortilla strips, cheese and cilantro. Serve with remaining tortillas.
*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
1998-Apr Hanneman/Buster
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998