Shrimp Tortilla Soup
I have not made this dish since last year, so I was so excited to pull it out again!!! Shrimp “anything” will get eaten at my house, so this is a good dish to serve to ensure that we all get our veggies in!
There is a secret to this dish…really for any seafood soup or stew. When I first started making this and saw this ingredient, I wasn’t too sure. But it is amazing, and adds such incredible flavor to the dish. The ingredient is….Clam Juice!!! It is not terribly appealing, but I promise that it is essential! It gives the soup that “fresh out of the sea” flavor. It took me forever to locate it the first time I bought it at the grocery store, but now they keep it on the same aisle as the canned tuna. It is on the top shelf of our Kroger.
Ingredients
1 1/2 Tablespoon Olive Oil
1 small onion, chopped
1 cup chopped red bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 (14.5 ounce) can diced tomatoes, drained
1 (16-ounce) can low sodium chicken broth
1 (8 ounce) bottle of clam juice
2 cans of corn
1 1/2 pounds of shrimp, peeled and deveined
1/2 cup chopped green onions
1/4 cup fresh cilantro
1/4 cup lime juice
1 avocado, cubed
Tortilla strips, for garnish
Beautiful beginngings! |
- Heat the olive oil in a Dutch oven over medium-high heat. Saute onion, bell pepper, cumin, oregano, garlic, and jalapeno peppers for five minutes, or until slightly tender.
- Stir in clam juice, broth and corn. Bring to a boil. Reduce heat, and simmer for 15 minutes.
- Add shrimp; cook 3 minutes or until shrimp are done.
- Remove from heat; stir in onions, cilantro, lime and avocado.
- Sprinkle with tortilla strips for garnish.
The shrimp only takes a few minutes to cook. |
Yum, yum, yum! |
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