Viewing post #153493 by patrob
After 13 years online, Cubits.org is scheduled to be shut down. Please make sure you have the contact information for all your friends, and that you download whatever content you want from this site.
You are viewing a single post made by patrob in the thread called Seafood Soups and Stews.
|
|||
| SHRIMP TORTILLA SOUP Ingredients 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 Instructions 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 |
« Return to the thread "Seafood Soups and Stews"
« Return to Soup, Stew, and Chili forum
« Return to the Recipes -- Mostly Quick And Easy cubit homepage