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4 5-inch-diameter corn tortillas, halved, cut into thin strips

2 tablespoons olive oil

1 cup finely chopped onion [ I doubled this ]

1 cup finely chopped carrot [ I doubled this ]

1/2 cup finely chopped celery [ I doubled this ]

6 garlic cloves, minced

1/2 teaspoon dried oregano [ I doubled this ]

7 cups canned low-salt broth (or shrimp stock)

2 15-ounce cans golden hominy, drained

1/3 cup canned crushed tomatoes with added purée

2 teaspoons chopped canned chipotle chilies*

1 pound uncooked small shrimp, peeled, deveined

1/2 cup chopped fresh cilantro

Lime wedges

[ I added corn shaved off two ears of roasted corn ]


1. Spread corn tortilla strips in single layer on paper towel.

  • * Let tortilla strips stand at room temperature overnight to dry.

2. Heat olive oil in heavy large pot over medium heat.

  • * Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano.
  • * Sauté until vegetables are crisp-tender, about 10 minutes.
  • * Add broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer.
  • * Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper.
  • * (Soup can be prepared 3 days ahead. Cool slightly.Refrigerate soup uncovered until cold, then cover soup and refrigerate.)

3. Bring soup to simmer over medium heat.

  • * Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes.
  • * Stir in chopped fresh cilantro. Divide soup among 10

NOTE: I doubled the onion, carrots, and celery in the recipe above.

Also I added corn shaved off two ears of roasted corn

shrimp.txt · Last modified: 2021/08/04 16:27 by zeppo