10 Minute Shrimp And Tortilla Soup Recipes

SHRIMP TORTILLA SOUP

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.

10-MINUTE SHRIMP AND TORTILLA SOUP

Steps:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

SHRIMP TORTILLA SOUP

Steps:

• Peel and devein the shrimp and set aside (if they are large 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 jalapeño. 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°F 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.

SHRIMP AND CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 350°F.
• Mix salt and pepper in a small bowl and set aside.
• Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
• Cut into strips and place on a cooking sheet.
• Bake for 5-8 minutes until crisp.
• Set aside for soup topping.
• In a large sauce pan saute onion and cumin seed until onion is tender.
• Add chicken broth, tomatoes,cilantro and lime juice.
• Bring to a boil and simmer for 8-10 minutes.
• Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
• Stir occasionally while shrimp are cooking.
• Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.

SMOKY SHRIMP, HOMINY AND TORTILLA SOUP

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

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

COLD SHRIMP SALAD

Steps:

• Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES

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.