Southwestern Shrimp Soup Recipes

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SOUTHWESTERN STIR-FRIED SHRIMP



Southwestern Stir-Fried Shrimp image

Bring a little of the southwest to your dinner table with this sassy shrimp and pepper stir-fry.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

2 tablespoons lime juice
2 teaspoons cornstarch
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb uncooked deveined peeled large shrimp (about 24), thawed if frozen, tail shells removed
1 large yellow bell pepper, chopped (1 1/2 cups)
1 large red bell pepper, chopped (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1/3 cup Progresso™ chicken broth (from 32-oz carton)
2 cloves garlic, finely chopped
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons chopped fresh cilantro

Steps:

  • In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
  • Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

Nutrition Facts : Calories 90, Carbohydrate 8 g, Cholesterol 110 mg, Fiber 1 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 0 g

COLD SOUTHWESTERN CORN AND SHRIMP SOUP



Cold Southwestern Corn and Shrimp Soup image

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 10

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

  • In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
  • Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

SOUTHWESTERN SHRIMP SOUP



Southwestern Shrimp Soup image

This recipe calls for an ingredient that I was not initially familiar with, being from the Northeast. Hominy, which I believe is also called posole, can be found with canned vegetables or south-of-the-border ingredients at the supermarket. From Real Simple Magazine.

Provided by JackieOhNo

Categories     Southwestern U.S.

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapenos, seeded and thinly sliced (or hot sauce to taste)
1 (15 1/2 ounce) can hominy, drained
1 lb fresh medium shrimp or 1 lb thawed frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves
1 lime, quartered

Steps:

  • In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
  • Cover and refrigerate.
  • Heat the oil in a large saucepan over medium-high heat.
  • Add the garlic and cook for 1 minute.
  • Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
  • Cook for 10 minutes.
  • Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
  • Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
  • Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
  • Serve the lime on the side.

Nutrition Facts : Calories 275.7, Fat 11.6, SaturatedFat 4.1, Cholesterol 158.2, Sodium 1668.1, Carbohydrate 24.6, Fiber 4.8, Sugar 6.3, Protein 19

SOUTHWESTERN SOUP



Southwestern Soup image

A Southwestern kick adds zip and zest to this tomato basil-based soup. With corn, salsa and beans, this recipe is guaranteed to spice up a cool fall night. Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings (4 quarts).

Number Of Ingredients 11

3 cups water
4 cans (8 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) chicken broth
2 cups frozen corn
2 cups salsa
2 teaspoons dried minced onion
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 cups shredded cheddar cheese
Tortilla chips, optional

Steps:

  • In a Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Sprinkle individual servings with cheese. Serve with tortilla chips if desired.

Nutrition Facts : Calories 194 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 1039mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

MAD DOG'S SOUTHWESTERN SHRIMP BISQUE



Mad Dog's Southwestern Shrimp Bisque image

Make and share this Mad Dog's Southwestern Shrimp Bisque recipe from Food.com.

Provided by R. Warren Meddoff

Categories     Southwestern U.S.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb shrimp (peeled, deveined, and cut into bite sized pieces)
1 medium onion (diced)
2 garlic cloves (minced)
1/2 cup celery (chopped)
1/3 cup flour
3 cups chicken broth
4 ounces butter
2 serrano chilies (chopped)
1 tablespoon chili powder (preferably New Mexican)
1/2 tablespoon cumin (ground)
salt
2 cups half-and-half cream
1/4 cup chopped fresh cilantro

Steps:

  • In a large pot melt butter over medium heat and add onion, celery, chilies and garlic, cooking until onions are translucent.
  • Sprinkle flour over vegetables and combine.
  • Add chicken broth, cumin and chili powder. Bring to a simmer.
  • Add half-and-half while continuously stirring bringing soup back to a simmer.
  • Add shrimp and continue to cook until shrimp is cooked through (about four minutes).
  • Serve immediately, garnishing each bowl with chopped cilantro.

Nutrition Facts : Calories 587.4, Fat 40.5, SaturatedFat 23.8, Cholesterol 344.7, Sodium 1931.1, Carbohydrate 20.6, Fiber 1.9, Sugar 2.5, Protein 35.4

SOUTHWESTERN SHRIMP WITH SALSA



Southwestern Shrimp with Salsa image

I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. -Lindsay Matuszak, Reno, Nevada

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 19

2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon pepper
20 uncooked jumbo shrimp, peeled and deveined
1 cup uncooked saffron rice
AVOCADO-CORN SALSA:
1 medium ripe avocado, peeled and cubed
2 to 3 tablespoons lime juice
1-1/2 cups frozen corn, thawed
1 medium tomato, peeled, seeded and chopped
2 jalapeno peppers, seeded and minced
1/4 cup minced fresh cilantro
1 green onion, chopped
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

Nutrition Facts : Calories 461 calories, Fat 16g fat (2g saturated fat), Cholesterol 154mg cholesterol, Sodium 1254mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 7g fiber), Protein 28g protein.

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