| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shrimp, Soups | 6 | Servings | |
INGREDIENTS
| 1 | lb | Shell-on Shrimp; uncooked (up to 1-1/2) |
| 1/4 | c | Minced Onion |
| 2 | Cloves minced garlic; or less to taste | |
| 2 | tb | Olive oil |
| 4 | c | Chicken broth; (4 to 5) |
| 3 | Dried mild chilis; (3 to 4) (Ancho; Anaheim; etc.) | |
| 1/4 | ts | Ground cumin |
| Salt; to taste | ||
| Cayenne; to taste | ||
| 6 | Corn tortillas; (6 to 9) for fried tortilla strips | |
| 1/4 | c | Grated cheese; or more (Chihuahua; Jack; Cheddar; etc.) |
| Chopped cilantro |
INSTRUCTIONS
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 http://www.webstationone.com/recipes 1998-Apr Hanneman/Buster Recipe by: http://www.oceangarden.com/ * Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 11, 1998
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