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shrimp [2020/12/19 13:43] (current)
zeppo created
Line 1: Line 1:
 +INGREDIENTS
  
 +4 5-inch-diameter corn tortillas, halved, cut into thin strips
 +
 +2 tablespoons olive oil
 +
 +1 cup finely chopped onion
 +
 +1 cup finely chopped carrot
 +
 +1/2 cup finely chopped celery
 +
 +6 garlic cloves, minced
 +
 +1/2 teaspoon dried oregano
 +
 +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
 +
 +PREPARATION
 +
 +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
shrimp.txt · Last modified: 2020/12/19 13:43 by zeppo