Mexican Shrimp Soup

This soup is great as  a stand-alone light meal or, in smaller portions, as an early course in a large meal. In that case it’s a nice contrast to the entree. Follow the recipe exactly for a mild version, or try one of the variations for a spicier soup.

Serves 4 as a main course or up to 8 as a starter.

Ingredients:

1 Tablespoon olive oil
1 cup diced onion
3 cloves minced garlic
1 cup yellow corn
1/2 teaspoon chili powder
Healthy pinch of cumin (no more than half as much as the chili powder)
1 32 oz. container of vegetable broth
1 15 oz. can black beans
1 small (4 oz.) can diced green chiles
1 small red potato (about 4 oz.), cut into small cubes (about 1/2 inch)
1/2 to 3/4 lb. small-medium shrimp
2 Tablespoons lime juice
Salt to taste
Fresh cilantro (for garnish)

Instructions:

Heat a large sauce pan. Add oil and heat until it shimmers.

Add onion and saute for five minutes, until soft and somewhat translucent.

Stir in garlic and cook one minute longer.

Add corn, chili powder, broth, chiles and potatoes.

Drain and rinse beans, then add to pan.

Bring to a boil, then reduce heat to a simmer. Cook for 30 minutes, stirring every few minutes to avoid scorching the bottom.

If needed, peel and devein the shrimp. Add to pan and cook for about two minutes, until pink and opaque.

Add salt (about one good pinch) and give it a final stir.

Serve immediately and garnish with fresh cilantro if desired.

Notes:

1. I normally use 31-40 count shrimp, but I’ve been known to substitute larger shrimp (25-30 count) if that’s all my local store has on hand. In fact, I’ve prepared this soup as the main course using 8-10 count shrimp for a gorgeous presentation.

2. There is NO need to add Cayenne or any other pepper/hot sauce. But if you just have to have it hot enough to clear your sinuses, feel free to pour in as much as you like.

As always, have fun with this, and don’t be afraid to adapt it to your taste. You know…

Play with your food!

Lane

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