Perfect for Cinco De Mayo...Shrimp Tortilla Soup
We so wanted to get this fabulous recipe up in time for Cinco de Mayo. It is so so good! And it's a lighter soup...but not light on flavor...taste-wise it's papow! It's light in that it's doesn't have say- beans, or corn, etc. It's really just this amazing spicy, tomatoey base with deelish shrimp to round it out and make it a meal. It's perfect for Spring and Summertime. And if you aren't big on shrimp you can switch it up and add some previously cooked chicken and substitute in chicken stock for the seafood stock.
(we will definitely try it that way too.)
We were inspired by Laylita's Recipes. She's got a killer blog with non-stop good eats and her ethnic background is part Ecuadorian. So this soup tastes so very authentic...not like the Americanized version. Me and Aar love finding the tiny little Mexican or Spanish places that have only a to-go counter and maybe three tables that are always filled with regulars who eat there every day. And Aaron has to point at the menu because he doesn't speak Spanish and the girl at the counter doesn't speak English. We get THE best food from little places like that. And this soup takes me there.
2 tbs olive oil
1 ½ cup diced yellow onion
1 bunch of green onions, finely chopped (about 5 onions)
1 bunch of cilantro, finely chopped (about 3/4 cup)
2 jalapeños diced (save a few slices for garnish)
3 teaspoons minced garlic
1 tbs paprika
1 tsp dried oregano
½ tsp cayenne pepper
1/2 tsp cumin
1 tsp sugar
6 peeled roma tomatoes, diced, about 2 cups (we used San Marzano)
2-4 cups of seafood stock, depending on how thick you prefer the soup (we used 3 cups)
2 cups of tomato juice
2 lbs medium sized raw shrimp, deveined and peeled (we used large shrimp about 1 1/2 lbs)
½ cup lime juice (2 lrg limes)
Salt and pepper to taste
And top it off with:
Crumbled queso fresco, or grated monterrey jack cheese
Tortilla chips, homemade or store-bought (we used blue corn tortilla chips)
chopped green onions
Like most traditional dishes from south of the border it starts with a Refrito base.
First heat your oil in a large pot, then add your green onions, onions, jalapenos, and cilantro.
And then add the garlic, cayenne, oregano, paprika, cumin, salt, pepper, and sugar.
Mix these up and cook on low heat for 10 minutes.
(we sliced some of the jalapeno and set it aside for garnishing later)
Now add the diced tomatoes, stir, and cook for another 10 minutes.
Now add the seafood stock and tomato juice and bring to a boil.
Then add the shrimp and cook until the shrimp are done. It takes no time at all...maybe between 5 and 8 minutes.
Then add the lime juice and remove it from the heat. The lime juices makes it so so gooood!
Serve it up with some tortilla chips or strips, some crumbled queso fresco, fresh cilantro, a few slices of jalapeno, and a slice of lime.
Oh my gosh did we love it! Give it a try for Cinco de Mayo and let me know how you like it. It's so simple and it's cooked and done before ya know it. This is definitely going into regular rotation for us.
xo, Jenny...and Aaron