SHRIMP SOUP WITH LIME-PICKLED ONIONS

Shrimp Soup with Lime-Pickled Onions image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 small red onions (1 thinly sliced into half-moons, 1 chopped)
2 tablespoons fresh lime juice, plus lime wedges for serving
Kosher salt
1 pound peeled and deveined medium shrimp
2 teaspoons chili powder
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh cilantro leaves, plus 2 teaspoons minced stems
2 plum tomatoes, chopped
4 cups low-sodium chicken broth
1 1/4 pounds Yukon Gold potatoes, peeled and diced
1 avocado, diced
1/2 cup corn nuts

Steps:

Mix the sliced red onion with the lime juice and 1/4 teaspoon salt in a bowl; set aside. Pat the shrimp dry and season with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add half the shrimp and cook, until opaque, about 1 minute per side. Remove with a slotted spoon and transfer to a plate. Repeat with the remaining shrimp. Tent with foil to keep warm.
Add the remaining 1 tablespoon olive oil to the pot. Add the chopped red onion and cilantro stems and cook, stirring, until softened, about 3 minutes. Stir in the remaining 1 1/2 teaspoons chili powder. Add the tomatoes and cook until starting to soften, 2 to 3 minutes. Add 1 cup water, the chicken broth, potatoes and a big pinch of salt. Cover and bring to a boil. Uncover and reduce the heat to a simmer; cook until the potatoes are tender, 8 to 10 minutes. Smash about half the potatoes with a potato masher. Simmer until thickened, 2 to 3 minutes; season with salt.
Stir the cilantro leaves into the red onion mixture. Divide the shrimp and soup among bowls. Top with the pickled onion, avocado and corn nuts; serve with lime wedges.

Nutrition Facts : Calories 490, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 183 milligrams, Sodium 677 milligrams, Carbohydrate 45 grams, Fiber 8 grams, Protein 33 grams, Sugar 4 grams