Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1
Laraine Perri
Recipe by Coastal Living October 2014

Gallery

Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 teaspoons oil, 1/2 teaspoon ground chipotle, and 1/4 teaspoon salt in a shallow dish. Add shrimp, tossing to coat.

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  • Heat 1 tablespoon oil in a 4-quart saucepan over medium heat. Add onion and bell pepper; sauté 3 minutes or until soft. Add garlic, cumin, and remaining 1/2 teaspoon ground chipotle; sauté 1 minute. Stir in beans, broth, black pepper, and remaining 1/2 teaspoon salt. Bring to a boil; reduce heat to medium-low, and simmer 3 minutes.

  • Transfer 1 cup soup to a blender; puree until smooth. Stir smooth mixture into soup; keep warm.

  • Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 minute. Turn and cook 1 more minute. Remove from heat; add tequila, tossing shrimp to coat.

  • Stir juices from shrimp, lime juice, and cilantro into soup. Ladle soup into bowls, and top with shrimp. Serve with chips; garnish, if desired.

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