A good, quick Mexican shrimp soup recipe combines shrimp broth with sauteed chorizo, potatoes, onions, garlic and bell pepper, as well as authentic seasonings, before adding hot sauce, clams, scallops and the shrimp. It is served with a garnish of cilantro and accompanying lime wedges.
Mexican Shrimp Soup
This recipe is courtesy of Herb Mesa of the Food Network. It serves between 6 and 8 people.
Prep Time: 15 min.
Cook Time: 25 min.
Ready In: 40 min.
- 1 pound medium Mexican shrimp, cooked, peeled, deveined, heads and tails removed and set aside
- 2 cups water
- 2 tablespoons olive oil
- 1 cup chopped potato
- 1 medium onion, chopped
- 1 medium green bell pepper, seeds removed and chopped
- 1/2 cup thinly sliced chorizo
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 3 bay leaves
- Kosher salt
- Freshly ground black pepper
- 1 cup vegetable stock
- 2 tablespoons sriracha sauce
- 1 pound clams, cleaned and degritted
- 1 pound sea scallops, cleaned
- 1 cup chopped cilantro leaves
- 6 lime wedges
- Prepare the shrimp stock
- Saute the vegetables and chorizo
- Add flavorings
- Add the seafood and serve
Bring the reserved shrimp heads and tails to a simmer in the 2 cups of water and continue to cook for 20 minutes. Strain and set aside.
Heat the olive oil in a saucepan on medium-high, then saute the potato, onion, bell pepper, garlic and chorizo until the onion has softened.
Stir the cumin, paprika and bay leaves into the mixture. Add the vegetable stock and strained shrimp broth to the pan and bring to a simmer. Cook for up to 8 minutes, then stir in the sriracha sauce.
Add the clams, scallops and shrimp and allow to cook for a further 6 to 8 minutes. Serve topped with the chopped cilantro and accompanied by lime wedges.