Southwestern Shrimp Soup

Southwestern Shrimp Soup
Dana Gallagher

Serves 4
preparation
20
minutes
cooking
30
minutes

Ingredients

1/2
cup
sour cream
1
teaspoon
ground cumin
1 3/4
teaspoons
kosher salt
1
tablespoon
olive oil
2
cloves garlic, thinly sliced
4
tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
1/4
teaspoon
black pepper
2
jalapeños, seeded and thinly sliced, or hot sauce to taste
1
15.5-ounce can hominy, drained
1
pound
fresh or frozen medium shrimp, peeled and deveined
1/2
cup
fresh cilantro leaves (optional)
1
lime, quartered

Directions

  1. In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.
  2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.
  3. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.
  4. Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.
  5. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  6. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the lime on the side.
Sara Quessenberry
September 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 13 g
  • Sat Fat 4 g
  • Cholesterol 197 mg
  • Sodium 1,679 mg
  • Carbohydrate 25 g
  • Fiber 5 g
  • Sugar 5 g
  • Protein 26 g
What does this mean? See Nutrition 101.