Southwestern Shrimp Soup

Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 502
  • Calories from fat: 39%
  • Fat: 13g
  • Saturated fat: 4g
  • Cholesterol: 197mg
  • Sodium: 1,679mg
  • Carbohydrate: 25g
  • Fiber: 5g
  • Sugars: 5g
  • Protein: 26g

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

  1. 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.
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