Avocado, Optional (1)
Carrots (2/3 Cup)
Celery (2/3 Cup)
Fresh Cilantro (1 Cup)
Fresh Lime Juice (3 Tablespoons)
Garlic (2 Cloves)
Jalapeños (2 Tablespoons)
Onions (2/3 Cup)
Shrimp, 16-20, Peeled And Deveined (1 1/4 Pounds)
Cheddar Cheese, Shredded, Optional (1/2 Cup)
Sour Cream, Optional (1/4 Cup)
Corn Tortillas (4)
Petite Diced Tomatoes, Canned (1 (14 Ounces each))
Seafood Stock, Low Sodium (3 Cups)
Chili Powder (1 1/2 Teaspoons)
Cumin (1 Teaspoon)
Dried Oregano (2 Teaspoons)
Extra Virgin Olive Oil (3 Tablespoons)
Water (1 Cup)
Toppings are great for this soup—crushed corn chips, avocado, sour cream, shredded cheese and diced tomato, just to name a few.
If you have homemade shrimp stock or access to shrimp stock, use that instead of seafood stock to enhance the shrimp flavor. Corn tortillas should be gluten free, but it’s always a good idea to check the packaging. Any size shrimp will be fine here since you’ll be chopping it anyway, so buy what’s most affordable.
Roughly chop an onion to measure the indicated amount. Place in a medium mixing bowl. Smash the garlic under the side of your chef’s knife to remove the peel. Roughly chop the garlic, then add to the onion. Peel and roughly chop carrots. Add to the onion. Roughly chop celery. Add to the onion. Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Use less if you prefer more mild spice. Avoid touching your face when handling peppers, and wash hands immediately after. Add to the onion. Trim cilantro leaves from the stems to measure the indicated amount. Set aside.
Place the shrimp pot back over medium heat. Add olive oil and warm. Add onion mixture along with chili powder, cumin and dried oregano. Crush oregano between your fingertips as you add it to the pot. Season mixture with salt and pepper. Cook until onions and celery look translucent and tender, about 2-4 minutes, stirring often.