Best Southwestern Shrimp Soup Recipes
COLD SOUTHWESTERN CORN AND SHRIMP SOUP
Using frozen corn and shrimp saves a lot of time in this no-cook soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g
COLD SOUTHWESTERN CORN AND SHRIMP SOUP
No-Cook Meal, Everyday Food, June 2007 Edition. Serve garnished with tomatoes, avocado, and reserved whole shrimp. Using frozen corn and shrimp saves a lot of time in this no-cook soup . . . .
Provided by Manami
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne.
- Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids.
- Stir in chopped shrimp, and season with salt and pepper.
- Serve garnished with tomatoes, avocado, and reserved whole shrimp.
Nutrition Facts : Calories 552.7, Fat 14.1, SaturatedFat 3.8, Cholesterol 233.2, Sodium 345.5, Carbohydrate 78.8, Fiber 10, Sugar 5, Protein 39.2
SOUTHWESTERN SHRIMP SOUP
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
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 SOUP
Steps:
- 1. In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate. 2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. 3. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. 4. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes. 5. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. 6. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.
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