SHRIMP TORTILLA SOUP
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350°. Put the tortilla strips on a large baking sheet in one layer. Toast until light brown and crisp, 10 to 12 minutes. Reserve. 2. Prepare the chiles. Then cut them into strips and reserve. Peel the shrimp, and put the shells in a medium nonreactive saucepan. Devein the shrimp and cut each one crosswise into thirds. Cover and refrigerate. 3. To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water. Bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer the shells 15 minutes. Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices. Discard solids. Set broth aside. 4. In a large saucepan, heat olive oil over medium heat. Cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes. 5. Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp. Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes. Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving. Pass lime wedges at the table. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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Haseeb Sial5566
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family.
vlad eusebiu
[email protected]I'm not a big fan of shrimp, but I actually really enjoyed this soup. The broth is very flavorful and the shrimp is cooked perfectly.
Carol Hoi
[email protected]I followed the recipe exactly and the soup turned out great! My family loved it.
Mary Micallef
[email protected]This soup is okay, but it's not as good as I was hoping for. I think it needs more flavor.
Evie Bug
[email protected]I was disappointed with this recipe. The soup was bland and the shrimp was overcooked.
10 minute world
[email protected]This soup is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less chili powder.
Wissam Saaty
[email protected]I've tried many shrimp tortilla soup recipes, but this one is by far the best. The broth is so flavorful and the shrimp is cooked perfectly.
Ruwanthi Ruwanthi
[email protected]I made this soup for my family and they all loved it! Even my picky kids ate it without complaint.
Old Hacker
[email protected]This is a great recipe for a quick and easy weeknight meal.
lee boucher
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The soup was absolutely delicious. The shrimp was cooked perfectly, and the broth was flavorful and rich.
Hubert Empire
[email protected]This soup is a great way to use up leftover shrimp. It's also very versatile - you can add or subtract ingredients to suit your taste.
Ashleigh
[email protected]I've made this soup several times now and it's always a winner. It's so flavorful and satisfying, and it's perfect for a cold day.
Jorg Nauta
[email protected]Easy and delicious. I made this soup for a party and it was a huge hit!
Clara Kerubo
[email protected]This soup was amazing! The flavors were so well-balanced, and the shrimp was cooked perfectly. I loved the addition of the tortilla strips, which added a nice crunch.