SOPA DE CAMARONES (SHRIMP SOUP)

Sopa de Camarones (Shrimp Soup) image

My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! -Patti Fair, Valdosta, Georgia

Provided by Taste of Home

Categories Lunch

Time 2h20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3 tablespoons butter
3 celery ribs, sliced
1 small onion, chopped
1/3 cup lemon juice
6 garlic cloves, minced
1 to 2 tablespoons sugar
2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
1 pound peeled and deveined cooked shrimp (61-70 per pound)
1 can (6 ounces) tomato paste
Hot cooked rice
Optional: Lime wedges and chopped cilantro

Steps:

In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. , Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Nutrition Facts : Calories 313 calories, Fat 11g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 712mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein.