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Harold's Mexican Shrimp Soup |
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Ingredients 4 14 oz cans of chicken broth2 cans of Rotel (1 can puréed) 1 onion, chopped 1 cup of celery, chopped 1 tbsp. chopped garlic 2 tsp. cumin 1-2 jalapeno or 3-4 serrano peppers, chopped 1/2 cup of fresh cilantro, chopped 12-18 cleaned, uncooked shrimp 3/4 cup of cooked rice or noodles 2 green onions, chopped 1 fresh avocado, cubed Juice of one lime Coarse ground black pepper Salt
Cooking Instructions Sauté garlic, celery and onions in butter. Mix broth, Rotel, sautéed celery, onions and garlic, cumin, black pepper in large pot. Add juice from the lime. When hot, add the rice, half of the cilantro, the shrimp, and salt to taste. Add chopped peppers to taste. When serving to a wide range of pallettes for spicy food, reserve the hot peppers to be added individually at serving, according to taste Cook for several minutes.(Shrimp may be sautéed in butter and your seasoning of choice and added at serving.) Ladle into bowls, add chopped avocado, chopped peppers, cilantro and green onions to taste. Serve with cheese bread, garlic bread or toasted bread. Serves 6-8 people. Add more broth, and additional rice or noodles to extend recipe for more people |