Shrimp tortilla soup recipe made with shrimp, cilantro, onions, garlic, jalapeños, tomatoes, spices, seafood broth, lime juice and served with queso fresco, tortilla chips, and avocado.
1 ½cupdiced white or yellow onionabout ¾ of a large onion
1bunch of green onionsfinely chopped
1bunch of cilantrofinely chopped
2jalapeñosseeds removed (or not if you want the wild stuff version), diced
4garlic clovescrushed
1tbspaprika
1tspdried oregano
½tspcayenne pepperdouble for wild stuff version
1tspsugar
6roma tomatoespeeled and diced, about 2 cups
2-4cupsof seafood stockadjust based on how thick you prefer the soup
2cupsof tomato juice
2lbsmedium sized raw shrimpdeveined and peeled (or you can also leave the shells on according your preference)
½cuplime juice – from 2 large limes
Salt and pepper to taste
Garnishes:
Crumbled queso frescoor grated monterrey jack cheese
Tortilla chipshomemade or store-bought
Diced or sliced avocado
Finely chopped cilantro
Finely chopped green onions
Fresh jalapeño slices
Lime slices
Instructions
To make the refrito or base for the soup, heat the oil in large pot.
Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
Add the diced tomatoes and cook for another 10 minutes.
Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
Add the lime juice and remove from the heat.
Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.