SOUTHWESTERN SHRIMP SOUP
This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.
Provided by JackieOhNo
Categories Southwestern U.S.
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the sour cream, cumin, and 1/4 t. 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 10 minutes.
- Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
- Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
- Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
- Serve the lime on the side.
Nutrition Facts : Calories 275.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 158.2, Sodium 1668.1, Carbohydrate 24.6, Fiber 4.8, Sugar 6.3, Protein 19
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