Prep 15 mins
Cook 30 mins
This one comes from a good friend who came up with a copy of a wonderful soup served at a local seafood/Cajun restaurant in our area. It is truly wonderful. I am guessing at amount and times as I haven't made it myself yet but I wanted to be sure and save.
- 1 lb medium shrimp
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon ground oregano
- 1 tablespoon garlic powder
- 1 teaspoon sugar
- 1 bunch scallion, finely chopped including green
- 2 cups onions, chopped
- 1 cup cilantro, chopped
- 2 -3 jalapenos, finely chopped (remove seeds & veins for less heat)
- 4 cups chopped tomatoes
- 2 cups tomato juice
- 2 cups water
- 12 corn tortillas
- 2 tablespoons canola oil or 2 tablespoons olive oil
- monterey jack cheese, grated, to garnish
- 1 lime, cut into wedges, to garnish
- Peel and devein the shrimp and set aside (if they are large cut into chunks.
- In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
- Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeño. Sauté just until the onion is transparent, then stir in the chopped tomatoes. Add the spice mix and simmer 10 minutes, stirring occasionally. Add tomato juice and water and simmer another 10 minutes.
- Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
- While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350°F for about 5 to 7 minutes. Watch closely so they don’t burn.
- To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.