Chefshell posted 03-04-99 10:18 AM
Mexican Shrimp Soup
3 qts. Vegetable stock
1 cup dry white wine
Juice of 1 lemon
1 head of garlic, unpeeled
1 large sprig fresh epazote (optional)
2 fresh jalapeno chiles, stemmed
1 medium white onion, cut into 1/4 inch dice
2 large ripe tomatoes, cored, seeded, 1/4 inch dice
3/4 cup loosely packed cilantro
1 lb. medium to large shrimp, shelled and deveined
Salt and pepper to taste
2 ripe avocados, pitted, peeled, and cut into 1/2 inch
dice
1 lime cut into 6 to 8 wedges
fried tortilla strips for garnish
Paste for shrimp:
1/2 tsp. Mexican oregano
1/2 tsp. paprika
3/4 tsp. cumin (ground)
1/2 tsp. salt
fresh pepper to taste
1/2 - 1 tsp. hot sauce
1 tbsp. olive oil
Combine the paste ingredients and put shelled, deveined shrimp in to marinate.
Place in refrigerator up to 2 hours.
Slice unpeeled garlic in half widthwise and add both halves to stock, lemon juice and wine; add epazote.
Bring to a boil, and simmer over medium-low heat, partially covered, for 1 hour.
Liquid should be reduced to about 8 cups.
Remove garlic and epazote and discard.
Cut chiles into very thin strips, discard seed and veins of chile if desired and put them with the onion and tomatoes.
Season stock with salt to taste and chiles and onion. Simmer for about 6-7 minutes and add tomatoes, cilantro and shrimp. Simmer for about 3 minutes, or until shrimp is no longer translucent.
Ladle into bowls and garnish with, avocado, lime, and tortilla strips.