SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES
This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
- Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
- Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g
SPICY SHRIMP TORTILLA SOUP
Make and share this Spicy Shrimp Tortilla Soup recipe from Food.com.
Provided by kiddoinky
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees.
- Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
- To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
- Add the cumin, corriander, and cilantro and saute about one minute.
- Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
- Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
- Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
- Add in the hot sauce, salt, and pepper.
- Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
- Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
- When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
- Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
- When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
- Add in almost all of the tortilla strips to the soup and stir.
- Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
- Enjoy!
Nutrition Facts : Calories 1952.8, Fat 194.3, SaturatedFat 26, Cholesterol 9, Sodium 1963, Carbohydrate 49.6, Fiber 13.1, Sugar 11.1, Protein 14.6
SHRIMP TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
- Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
- Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
- Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
- Five minutes before serving, gently stir the tortilla strips into the soup.
- Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.
SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
MAGGIE'S SHRIMP TORTILLA SOUP
This is a close friend's recipe duplicating Fishmongers Shrimp Tortilla Soup. It is wonderful! Hot and Spicy! Prep time does not include peeling and deveining shrimp.
Provided by TXOLDHAM
Categories Mexican
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Peel and devein the shrimp and set aside (if they are large I cut into chunks.).
- In a small bowl, blend the paprika, cayenne, black pepper, oregano, salt, garlic & sugar. Set aside.
- Pour a small amount of oil into 4 quart Dutch oven or pot. Add the onions, cilantro and jalapeno. Sauté just until the onion is transparent, then stir in the chopped tomatoes.
- Add the spice mix and simmer 10 minutes, stirring occasionally.
- Add tomato juice and water and simmer another 10 minutes.
- Add shrimp and cook 5 minutes or just until shrimp are done. Do not overcook.
- While soup is simmering, cut tortillas into strips and place on a pammed cookie sheet. Spray with olive oil; sprinkle with salt if desired. Bake at 350 for about 5 to 7 minutes. Watch closely so they don't burn.
- To serve, place a layer of tortilla strips in the bottom of a shallow soup bowl. Ladle soup on top then garnish with cheese. Add a lime wedge on the side.
Nutrition Facts : Calories 565, Fat 28.6, SaturatedFat 15.2, Cholesterol 182.7, Sodium 1932.6, Carbohydrate 40.7, Fiber 6.9, Sugar 10.7, Protein 39.6
SMOKY SHRIMP, HOMINY AND TORTILLA SOUP
Categories Soup/Stew Garlic Tomato Appetizer Sauté Shrimp Hot Pepper Healthy Cilantro Tortillas Hominy/Cornmeal/Masa Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
- Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
- Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets
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