Photo: Mexican Shrimp Soup Recipe
Ingredients
- 1 pound medium Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved
- 2 cups water
- 2 tablespoons olive oil
- 1 cup chopped potato
- 1 medium onion, chopped
- 1 medium green bell pepper, seeded and chopped
- 1/2 cup chorizo, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup vegetable stock
- 2 tablespoons sriracha sauce
- 1 pound clams, cleaned, de-gritted
- 1 pound sea scallops, cleaned
- 1 cup chopped fresh cilantro leaves
- 6 lime wedges, for serving
Directions
In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.
In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic. Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves. Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.
Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.
To serve, spoon the soup into bowls and garnish with chopped cilantro. Serve with lime wedges.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By buzzycook
Boulder, CO
on June 17, 2011
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Herb sorry I have tried nearly 6 of these recipes in the last 8 months and most of them are not good. This one and it really tastes like to many ingredients and they are super expensive.
By lrcoulliette_13...
Southern part of US
on August 10, 2010
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I made this for my family and let me tell you I have to satisy my husband, my two boys, my mom and myself. All of them commented on how good it was and I need to make it again soon. Food Network has given my family a palate for good food and sometimes it is hard to please everyone. I am sorry to say that I had to use canned whole baby clams (drained. I have wasted so much money on trying to use fresh clams and usually end up throwing away all but a few opened clams. I also used bay scallps because the sea scallops looked dry. Oh how I wish I lived on the coast to access fresh seafood. I made sure the broth was well seasoned with salt before adding the seafood. I also made a shrimp stock from the peels of the shrimp because there again our shrimp is headless. Also, I added about half of the sriracha sauce because of my mom and it was spicy enough. I think it would have been too hot with all of it. I also, added more potatoes, another pound of shrimp, and more vegetable stock to make it more hearty for my guys (they can put away the food because of this I had to increase the cumin, paprika, and garlic. I also used parsley in place of cilantro. It is just our preference. Heated up some french crusty bread and YUMMY!!!!
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