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Southwestern Shrimp Soup

Southwestern Shrimp Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2006

Nutritional Information

  • Per Serving
  • Calories 502Calories From Fat 39%
  • Fat 13g
  • Sat Fat 4g
  • Cholesterol 197mg
  • Sodium 1,679mg
  • Carbohydrate 25g
  • Fiber 5g
  • Sugar 5g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Southwestern Shrimp Soup
Hominy (or posole, corn kernels with the outer hull and germ removed) is found in the Latin section of most supermarkets.

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