Dive into the vibrant flavors of Mexico with this authentic shrimp soup recipe, perfect for a light yet satisfying meal any time of year, especially during Lent. This comforting dish boasts a rich broth infused with the bright zest of lime, the subtle heat of chili, and the sweetness of fresh corn. Imagine tender shrimp swimming in a sea of fragrant vegetables, all simmered to perfection for a taste of sunshine in every spoonful. Forget bland, boring soups – this recipe is a fiesta for your taste buds!
This easy-to-follow recipe takes you step-by-step through the process of creating this delicious Mexican Shrimp Soup. From preparing the flavorful broth to perfectly cooking the shrimp, we'll guide you every step of the way, ensuring a delicious and authentic result. Get ready to impress your family and friends with this simple yet elegant dish that’s sure to become a new favorite.
Tools Needed
- Saucepan
- Blender
- Large Sauce Pan
Ingredients
- Dried Peppers
- Water
- Shrimp Bullion Cubes: 1
- Dry Shrimp
- Extra Virgin Olive Oil: < 1 tablespoon
- Onion
- Garlic
- Potatoes
- Celery
- Carrots
- Zucchini (optional)
- Chayote Squash (optional)
- Bay Leaf
- Salt
- Pepper
- Red Chili Sauce
- Cilantro
- Fresh Shrimp
Step-by-Step Instructions
Step 1. Prepare the Broth and Chili Base
- Remove stems and some seeds from dried peppers. Shake peppers to remove more seeds.
- Boil peppers in water for 5 minutes, then blend with 1 cup of water and 1 shrimp bouillon cube until smooth. Set aside.
- Remove heads from dry shrimp (and tails if desired). Set aside.
Step 2. Cook the Vegetables and Dried Shrimp
- In a large saucepan, sauté onion and garlic in olive oil for 2 minutes.
- Add potatoes, celery, carrots (and optional zucchini/chayote), bay leaf, salt, and pepper. Stir, cover, and cook for 5 minutes.
- Add dry shrimp and 8 cups of water (or vegetable broth). Bring to a boil, cover, and cook for 15-20 minutes.
Step 3. Combine and Season the Soup
- Strain red chili sauce and add it to the soup. Stir in cilantro. Bring to a boil again and cook for 5 minutes.
- Taste and adjust seasoning (salt, pepper, bouillon cube). Cook dried shrimp for another 3-5 minutes if needed for desired tenderness.
Step 4. Add Fresh Shrimp and Serve
- Add fresh shrimp and cook for another 5 minutes, or until boiling.
- Serve hot and enjoy!
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- You can substitute fresh shrimp with other seafood like fish or scallops, but not the dry shrimp.
- The dry shrimp adds a lot of flavor; vegetable broth is optional.
- Strain the chili sauce to avoid bits of chili skin in your soup.
- Adjust cilantro to taste.
Nutrition
- Calories: 250-350
- Fat: 10-15g
- Carbs: 20-30g
- Protein: 20-25g
FAQs
1. Can I substitute the shrimp?
Yes! Chicken or fish (like cod or tilapia) work well as substitutes. Adjust cooking time as needed.
2. How can I make this spicier?
Add more chili powder or a pinch of cayenne pepper to the broth while simmering. You can also add a diced jalapeño for extra heat.
This Easy Mexican Shrimp Soup is a delicious and satisfying meal perfect for Lent or any time you crave a taste of Mexico. Its bright flavors and simple preparation make it a winner for both weeknight dinners and special occasions. Enjoy the vibrant taste of this traditional dish and share the recipe with your loved ones!