Recipe courtesy of Herb Mesa
Episode: Iron Chef Battle
Save Recipe Print
Mexican Shrimp Soup
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Shrimp and Grits

Recipe courtesy of Bobby Flay

Grilled Shrimp

Recipe courtesy of Rachael Ray

Shrimp Boil

Recipe courtesy of Food Network Kitchen

Shrimp Scampi with Linguini

Recipe courtesy of Tyler Florence

Shrimp Tacos

Recipe courtesy of Ree Drummond

Shrimp Rolls

Recipe courtesy of Katie Lee

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories