Southwestern Shrimp Soup

Southwestern Shrimp Soup
Photo by Ngoc Minh Ngo


  • 2 jalapeños, seeded and thinly sliced, or hot sauce to taste
  • ½ cup fresh cilantro leaves (optional)
  • 1 teaspoon ground cumin
  • 2 cloves garlic, thinly sliced
  • 1 15.5-ounce can hominy, drained
  • 1 ¾ teaspoons kosher salt
  • ½ cup sour cream
  • + 5 more ingredients
    • 4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
    • 1 tablespoon olive oil
    • 1 lime, quartered
    • ¼ teaspoon black pepper
    • 1 pound fresh or frozen medium shrimp, peeled and deveined

In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon of the salt. Cover and refrigerate. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for ...

View full recipe at My Recipes


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