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.Continue Reading
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.
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.