SHRIMP AND AVOCADO SOUP

Shrimp and Avocado Soup image

Provided by Lizzie Rodriquez

Categories Mexican

Time 30m

Yield 1 recipe, 6 serving(s)

Number Of Ingredients 13

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1 lb medium shrimp, peeled, deveined, tails removed
1/2 yellow onion, diced
2 carrots, peeled, diced
2 celery ribs, diced
30 ounces white hominy, drained
10 ounces rotel style tomatoes
1 tablespoon wildtree natural grapeseed oil
1 teaspoon minced garlic
1 1/2 teaspoons chicken bouillon and 3 cups water or 1 1/2 teaspoons low-sodium tomato juice
1 avocado, diced
sliced radish, for ganish
cilantro, for ganish
lime wedge, for ganish

Steps:

Place in large saucepan: onions, carrots, celery, hominy, .spices, rotel, and garlic. garlic. Heat over med/high heat for 5-6 minutes.
Add water and bouillon, bring to a boil, reduce heat to simmer for 7-10 minutes or until vegetables are tender.
Add shrimp and tomato juice, continue cooking for 3-5 minutes.
Remove from heat, garnish with avocado, cilantro, radish and lime wedges.

Nutrition Facts : Calories 252.9, Fat 9.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 756.6, Carbohydrate 29, Fiber 7.3, Sugar 5.7, Protein 13.9