Shrimp tortilla soup

Yield: 6 Servings

Measure Ingredient
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.)
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

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