Southwestern Shrimp Soup

Photo: Ngoc Minh Ngo

Recipe from

Recipe Time

Prep: 20 Minutes
Other: 10 Minutes

Nutritional Information

Calories 502
Caloriesfromfat 39 %
Fat 13 g
Satfat 4 g
Cholesterol 197 mg
Sodium 1,679 mg
Carbohydrate 25 g
Fiber 5 g
Sugars 5 g
Protein 26 g

Ingredients

1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 cloves garlic, thinly sliced
4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapeños, seeded and thinly sliced, or hot sauce to taste
1 15.5-ounce can hominy, drained
1 pound fresh or frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves (optional)
1 lime, quartered

Preparation

In a small bowl, combine the sour cream, cumin, and 1/4 teaspoon 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 jalapeños 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 (if using). Serve the lime on the side.

Tip: Hominy, sometimes called posole, refers to corn kernels minus the outer hull and the germ. You can find it with the other canned vegetables or south-of-the-border ingredients at most supermarkets.

Note:

Sara Quessenberry,

October 2006