Mexican Shrimp Soup

Name: Mexican Shrimp Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 bay leaves; 118 milliliters chorizo, thinly sliced; 454 grams clams, cleaned, de-gritted; 237 milliliters chopped fresh cilantro leaves; 4 cloves garlic, minced; 1 medium green bell pepper, seeded and chopped; 1 teaspoon ground cumin; 8 servings Kosher salt and freshly ground black pepper; 6 lime wedges, for serving; 2 Tbsps olive oil; 1 medium onion, chopped; 1 teaspoons paprika; 237 milliliters chopped potato; 454 grams sea scallops, cleaned; 454 grams Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved; 2 Tbsps sriracha sauce; 237 milliliters vegetable stock; 473 milliliters water

The recipe Mexican Shrimp Soup is ready in approximately 40 minutes and is definitely an awesome gluten free, dairy free, and whole 30 option for lovers of Mexican food. This recipe serves 8. One portion of this dish contains approximately 18g of protein, 10g of fat, and a total of 204 calories. Autumn will be even more special with this recipe. A mixture of sea scallops, chorizo, clams, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

In a medium pan, combine 2 cups water with shrimp heads and tails. Bring to a simmer over medium heat. Cook for 20 minutes. Strain out the shrimp shells and set the stock aside.

Ingredients you will need

Pasta Shells

Shrimp

Stock

Water

Equipment you will use

Frying Pan

In a large sauce pan, heat the olive oil over medium-high heat then add the potato, onion, bell pepper, chorizo, and garlic.

Ingredients you will need

Bell Pepper

Olive Oil

Chorizo

Garlic

Potato

Onion

Sauce

Equipment you will use

Sauce Pan

Saute until the onion is tender and translucent, about 4 to 5 minutes. Stir in the cumin, paprika, bay leaves.

Ingredients you will need

Bay Leaves

Paprika

Cumin

Onion

Add the vegetable stock and shrimp stock, bring to a simmer and cook for 6 to 8 minutes to allow the flavors to infuse. Stir in the sriracha.

Ingredients you will need

Shrimp Stock

Sriracha

Add the clams, scallops, and shrimp and cook for an additional 6 to 8 minutes.

Ingredients you will need

Scallops

Shrimp

Clams

To serve, spoon the soup into bowls and garnish with chopped cilantro.

Ingredients you will need

Cilantro

Soup

Equipment you will use

Bowl

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Frying Pan

Sauce Pan

Bowl

Ingredients

Servings:

bay leaves 118milliliters

chorizo, thinly sliced 454grams

clams, cleaned, de-gritted 237milliliters

chopped fresh cilantro leaves 4cloves

garlic, minced 1medium

green bell pepper, seeded and chopped 1teaspoon

ground cumin 8servings

Kosher salt and freshly ground black pepper 6

lime wedges, for serving 2Tbsps

olive oil 1medium

onion, chopped 1teaspoons

paprika 237milliliters

chopped potato 454grams

sea scallops, cleaned 454grams

Mexican shrimp, cooked, peeled, deveined, head and tail removed and reserved 2Tbsps

sriracha sauce 237milliliters

vegetable stock 473milliliters

water

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.