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Shrimp Tortilla Soup |
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Serves: 4 Print this Recipe(Sopa de Tortilla con Camarónes) Category: Fish Soups Makes 4 to 6 servings In the state of Veracruz on the east coast of Mexico, I enjoyed so many seafood dishes that I was constantly taking notes on things to try at home, like this shrimp soup. The soup is lowfat but satisfying enough to make a meal. The crisp tortilla strips are pushed into the soup as it's eaten. 4 (6- to 7-inch) corn tortillas cut into thin strips, about 1/4 inch wide __Fried Corn Tortilla Chips and Strips ..........Click the Edit tab and select this entry to follow preparation instructions. 2 poblano chiles, roasted and peeled 3/4 pound large shrimp (12 to 15) 3 scallion, cut into 1-inch pieces 1 sprig parsley 1 teaspoon dried oregano, (Mexican variety preferred), crumbled 1/2 cup dry white wine 1 teaspoon salt 2 teaspoons olive oil 1 medium white onion, quartered lengthwise and thinly sliced 4 cloves garlic (medium), finely chopped 2 large tomatoes, peeled and finely chopped, or 1 cup canned 1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth 1 cup fresh corn (from about 1 ear) or frozen kernels Lime wedges 1. Preheat oven to 350°. Put the tortilla strips on a large baking sheet in one layer. Toast until light brown and crisp, 10 to 12 minutes. Reserve. 2. Prepare the chiles. Then cut them into strips and reserve. Peel the shrimp, and put the shells in a medium nonreactive saucepan. Devein the shrimp and cut each one crosswise into thirds. Cover and refrigerate. 3. To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water. Bring to a boil, uncovered, over high heat. Reduce heat to low, cover, and simmer the shells 15 minutes. Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices. Discard solids. Set broth aside. 4. In a large saucepan, heat olive oil over medium heat. Cook the onion and garlic, stirring, until softened, 3 to 4 minutes. Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes. 5. Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp. Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes. Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving. Pass lime wedges at the table. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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