Southwestern Shrimp Soup Recipes

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SOUTHWESTERN SHRIMP SOUP



Southwestern Shrimp Soup image

This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.

Provided by JackieOhNo

Categories     Southwestern U.S.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapenos, seeded and thinly sliced (or hot sauce to taste)
1 (15 1/2 ounce) can hominy, drained
1 lb fresh medium shrimp or 1 lb thawed frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves
1 lime, quartered

Steps:

  • In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
  • Cover and refrigerate.
  • Heat the oil in a large saucepan over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
  • Cook for 10 minutes.
  • Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
  • Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  • Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
  • Serve the lime on the side.

Nutrition Facts : Calories 275.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 158.2, Sodium 1668.1, Carbohydrate 24.6, Fiber 4.8, Sugar 6.3, Protein 19

SOUTHWESTERN SHRIMP BISQUE



Southwestern Shrimp Bisque image

Creamy with a little spice. Hearty shrimp bisque.

Provided by barbara lentz

Categories     Other Soups

Time 25m

Number Of Ingredients 12

2 Tbsp olive oil
1 large onion chopped
4 clove garlic minced
2 Tbsp flour
2 c chicken stock
1 Tbsp chicken bouillon
1 c heavy cream
2 Tbsp new mexico chili powder
1 tsp each cumin, and coriander
1 pkg frozen shrimp thawed shells removed and deviened. chopped
1 c sour cream
1/2 c cilantro chopped

Steps:

  • 1. Heat the oil in large Dutch oven. Saute the onion until tender. Add the garlic and cook 1 more minute. Stir in the flour. Stir in stock, bouillon, chili powder, coriander, cumin and heavy cream. Bring to a boil reduce to a simmer and simmer 5 minutes.
  • 2. Remove 1 cup of soup from pot and mix with sour cream. Add the mixture back to pot. Stir in the shrimp and cook until shrimp is pink about 3 minutes.
  • 3. Serve garnished with cilantro

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