Yield: 6 Servings
|1 pounds||Shell-on Shrimp; uncooked (up to 1-1/2)|
|¼ cup||Minced Onion|
|2||Cloves minced garlic; or less to taste|
|2 tablespoons||Olive oil|
|4 cups||Chicken broth; (4 to 5)|
|3||Dried mild chilis; (3 to 4) (Ancho; Anaheim; etc.)|
|¼ teaspoon||Ground cumin|
|Salt; to taste|
|Cayenne; to taste|
|6||Corn tortillas; (6 to 9) for fried tortilla strips|
|¼ cup||Grated cheese; or more (Chihuahua; Jack; Cheddar; etc.)|
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
Recipe by: *
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 11, 1998