| 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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