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|SHRIMP TORTILLA SOUP
1 1/2 TBSP paprika
1 tsp cayenne pepper
1 1/4 tsp white pepper
1 1/2 tsp oregano
1 TBSP salt or to taste
2 TBSP garlic powder
1 1/4 tsp sugar
12 corn tortillas
vegetable oil for frying
8 green onions, finely chopped
2 1/2 c onion, chopped
1 c fresh cilantro, chopped
2 to 3 jalapenos, finely chopped
6 c tomatoes, chopped
3 c tomato juice
3 c water
1 1/2 lb small shrimp, peeled and deveined
16 oz Monterey jack cheese, shredded
3 avocados, diced
In a small bowl, mix together paprika, cayenne pepper, white pepper, oregano, salt, garlic powder, and sugar. Set aside.
In 4 qt Dutch oven, put a couple of inches of vegetable oil and heat to almost boiling. Cut tortillas into strips 1/2" wide. Fry in batches until golden brown and drain on paper towel.
When oil has cooled a little, remove all but 4 TBSP. Saute scallions, onion, cilantro, and jalapeno until onion is just transparent. Stir in tomatoes and spice mix and simmer 10 min. Add tomato juice and 3 c water and simmer 10 min longer. Add shrimp and cook another 5 min until shrimp are pink and done.
Place a layer of tortilla strips in the bottom of the bowl and ladle in soup. Top with shredded cheese and avocado.
Source: TEXAS CO-OP POWER
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