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Moon over Shrimp Trawlers in Harbour, Palacios, Texas
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La Belle Cuisine
Shrimp, Hominy and
Bon Appetit One Year Subscription
Makes 10 servings
The tortilla strips
need to dry overnight,
so begin making this one day ahead.
5-inch-diameter corn tortillas,
halved, cut into thin strips
tablespoons olive oil
cup finely chopped onion
cup finely chopped carrot
cup finely chopped celery
garlic cloves, minced
teaspoon dried oregano
cups canned low-salt chicken broth
15-ounce cans golden
cup canned crushed tomatoes
with added purée
teaspoons chopped canned
pound uncooked small shrimp,
cup chopped fresh cilantro
corn tortilla strips in single layer on paper towel. Let tortilla strips
stand at room temperature overnight to dry.
olive oil in heavy large pot over medium heat. Add chopped onion, chopped
carrot, chopped celery, minced garlic and dried oregano. Sauté
vegetables are crisp-tender, about 10 minutes. Add chicken broth,
hominy, crushed tomatoes and chipotle chilies; bring to simmer.
heat, cover and simmer 30 minutes. Season to taste with salt
(Soup can be prepared 3 days ahead. Cool slightly. Re-
uncovered until cold, then cover soup and refrigerate.)
soup to simmer over medium heat. Add shrimp and cook until
center, stirring occasionally, about 3 minutes. Stir in chopped
cilantro. Divide soup among 10 soup bowls. Top soup with dried
strips, dividing equally.
Serve soup, passing lime wedges separately.
*Chipotle chilies canned in a
spicy tomato sauce, sometimes
adobo, are available at Latin American
and some supermarkets.
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