Southwestern Shrimp Soup
Serves 4|
Hands-On Time:
20m
|
Total Time:
30m
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
- In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.
- Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.
- Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.
- Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.
- Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
- 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.
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
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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