Mexican Shrimp Soup
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 216
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 11
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 29
- Cholesterol
- 125
- Sodium
- 781
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.