Shrimp soup with crisp tortilla strips
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Poblano chiles |
| 4 | 6\" corn tortillas halved lengthwise cut crosswise into 1/4\" thick strips | |
| ¾ | pounds | Medium shrimp shelled and deveined shells reserved shrimp cut in half |
| ½ | cup | Dry white wine |
| 3 | Scallion cut in 1\" pieces | |
| 1 | Cilantro sprig plus | |
| 3 | tablespoons | Cilantro, coarsely chopped for garnish |
| 1 | teaspoon | Oregano (pref Mexican) |
| 1 | Bay leaf | |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Olive oil |
| 1 | medium | Onion(s), thinly sliced |
| 4 | Garlic clove(s) finely chopped | |
| 2 | larges | Tomatoes, peeled seeded, finely chopped |
| 1 | tablespoon | Hot paprika |
| 1¼ | cup | Chicken stock |
| 1 | cup | Corn kernels fresh or frozen |
| Lime wedges for serving | ||
Directions
1. Roast the poblanos over a gas flame or under the broiler, turning often, until charred all over. Peel the poblanos, discarding the stems, ribs and seeds, and cut the chiles into thin strips.
2. Preheat the oven to 325F. Toast the tortilla strips on a baking sheet for about 10 minutes, or until crisp.
3. In a medium nonreactive saucepan, combine the shrimp shells, 2 cups of water, the wine, scallions, cilantro sprig, oregano, bay leaf and salt and bring to a boil over high heat. Lower the heat, cover and simmer for 15 minutes. Strain the stock into a bowl and discard the shells.
4. Heat the olive oil in a large nonreactive saucepan. Add the onion and garlic and cook over moderate heat, stirring, until softened, 3-4 minutes. Add the tomatoes, raise the heat to high and cook, stirring frequently, until the liquid is almost completely evaporated, 4-5 minutes. Stir in the paprika and cook for 30 seconds. Stir in the shrimp stock and chicken stock. (Can be prepared to this point, up to 1 day ahead; cover and refrigerate the soup and poblanos separately. Store the tortilla strips in an airtight container.) 5. Bring the soup to a boil over moderately high heat. Add the shrimp, poblanos and corn. Lower the heat and simmer until the shrimp turn pink, 2-3 minutes. Ladle the soup into 4 bowls. Sprinkle with the chopped cilantro, pile the tortilla strips on top and serve with lime wedges.
Food and Wine July 1995
Submitted By DIANE LAZARUS On 08-18-95