Southwesternshrimpsoup Recipes

Steps:

• In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
• When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges.
• Serve with cornbread, if desired.

Steps:

• Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Steps:

• Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
• Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
• Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Steps:

• In a small bowl, combine the sour cream, cumin, and 1/4 t. 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 jalapenos 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.
• Serve the lime on the side.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

Steps:

• In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Steps:

• Put ingredients, except shrimp, in chicken stock.
• Bring to boil and then lower heat.
• Cover, and cook for 45 minutes.
• Add shrimp and simmer for 30 minutes more.
• You may wish to experiment with the amount of wine you use.
• 2 cups in the pot may be a bit much for some taste.
• If that is so, you may take the rest internally.

Steps:

• Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10-12 minutes or until meat crumbles and is no longer pink and onion is softened, drain.
• Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with sour cream and cilantro.

Steps:

• Cook the ground beef and onions together until no longer pink.
• Drain well and place in a large soup pot.
• Add all the remaining ingredients except corn chips and grated cheese, then stir well.
• Simmer, covered, for about 30 minutes.
• Serve over Fritos corn chips in soup bowls.
• Top with some grated cheddar cheese if desired.

Steps:

• In a large skillet, heat 1 tablespoon olive oil over medium-high. Add shrimp; season with salt and pepper. Cook until opaque throughout, 5 to 6 minutes.
• In a large bowl, toss together lettuce, avocado, cucumber, and red onion. In a small bowl, combine chile, lime juice, and honey; season with salt and pepper. Gradually whisk in 3 tablespoons oil. To serve, top salad with shrimp, drizzle with dressing, and sprinkle with cilantro.

Steps:

• Prepare the salad, in any order you like.
• Drizzle a frying pan with olive oil.
• Cook the shrimp over medium heat, seasoning it with mostly taco seasoning, and a few dashes of Chili Powder and garlic salt. Allow the cook to shrimp evenly, periodically drizzling with lime juice, and a small dash of cayenne pepper. (That cayenne pepper can be powerful!).
• While the shrimp are cooking, prepare the dressing. Whisk the sour cream, light mayo and taco seasoning in a small bowl. Sprinkle with the seasonings and lime juice to taste. If you prefer a creamier dressing, use less lime juice.
• Top the previously prepared salad with the shrimp and then with your desired amount of dressing.