Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1 teaspoon of dried oregano
- 1 can of diced tomatoes (14.5 ounces)
- 4 cups of chicken broth
- 1 cup of frozen corn
- 1 lime, juiced
- Salt and pepper to taste
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, red bell pepper, and jalapeño pepper. Cook for 5 minutes or until the vegetables are softened.
3. Add the cumin, chili powder, and oregano. Cook for 1 minute or until fragrant.
4. Add the diced tomatoes, chicken broth, and frozen corn. Bring to a boil and then reduce heat to a simmer.
5. Simmer for 10 minutes or until the vegetables are tender.
6. Add the shrimp and cook for 5 minutes or until the shrimp are pink and cooked through.
7. Use an immersion blender to blend some of the soup to thicken it (optional).
8. Stir in the lime juice and season with salt and pepper to taste.
9. Serve hot with fresh cilantro as a garnish.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 215
Fat: 6g
Carbohydrates: 17g
Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted for any other seafood such as scallops or fish.
- Chicken broth can be substituted for vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add a can of black beans for extra protein and fiber.
- Add a dollop of sour cream or avocado for a creamier soup.
Tips and tricks:
- Use fresh shrimp for the best flavor.
- Don't overcook the shrimp or they will become tough.
- Adjust the spice level to your liking by adding more or less jalapeño pepper.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with fresh cilantro as a garnish.
Garnishes:
Fresh cilantro, sour cream, avocado, lime wedges.
Pairings:
Serve with a side of tortilla chips or a crusty bread.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure the shrimp is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Mexican shrimp soup, also known as "sopa de camarones," is a popular dish in coastal regions of Mexico. It is typically made with fresh seafood and a variety of vegetables and spices.
Flavor profiles:
This soup is savory and slightly spicy with a hint of citrus from the lime juice.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Mexican