Sopa de Tortilla con CamarónesIn the state of Veracruz on the east coast of Mexico, I enjoyed so many seafood dishes that I was constantly taking notes on things to try at home, like this shrimp soup. The soup is lowfat but satisfying enough to make a meal. The crisp tortilla strips are pushed into the soup as it's eaten.
Shrimp Tortilla Soup
Sopa de Tortilla con CamarónesIn the state of Veracruz on the east coast of Mexico, I enjoyed so many seafood dishes that I was constantly taking notes on things to try at home, like this shrimp soup. The soup is lowfat but satisfying enough to make a meal. The crisp tortilla strips are pushed into the soup as it's eaten.
Ingredients
Makes 4 to 6 servings
- 4 corn tortillas cut into thin strips, about ¼ inch wide
- 2 poblano chiles roasted and peeled
- ¾ pound 12 to 15 large shrimp
- 3 scallions cut into 1-inch pieces
- 1 parsley sprig
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- ½ cup dry white wine
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1 medium white onion quartered lengthwise and thinly sliced
- 4 medium garlic cloves finely chopped
- 2 large tomatoes peeled and finely chopped, or 1 cup canned
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- 1 cup fresh from about 1 ear or frozen corn kernels
- Lime wedges
Instructions
- Preheat oven to 350°.
- Put the tortilla strips on a large baking sheet in one layer.
- Toast until light brown and crisp, 10 to 12 minutes.
- Reserve.
- Prepare the chiles.
- Then cut them into strips and reserve.
- Peel the shrimp, and put the shells in a medium nonreactive saucepan.
- Devein the shrimp and cut each one crosswise into thirds.
- Cover and refrigerate.
- To the pan with the shrimp shells, add scallions, parsley, oregano, wine, salt, and 2 cups of water.
- Bring to a boil, uncovered, over high heat.
- Reduce heat to low, cover, and simmer the shells 15 minutes.
- Pour the broth through a strainer into a bowl, pressing on the solids to extract the juices.
- Discard solids.
- Set broth aside.
- In a large saucepan, heat olive oil over medium heat.
- Cook the onion and garlic, stirring, until softened, 3 to 4 minutes.
- Add the tomatoes, raise heat to high and cook, stirring, until the mixture is nearly dry, about 4 minutes.
- Add the reserved shrimp broth, chicken broth, chile strips, corn, and the shrimp.
- Bring the soup to a boil, then reduce the heat and simmer until the shrimp are pink, about 3 minutes.
- Divide the soup among 4 soup bowls, and place a generous stack of tortilla strips on top of each serving.
- Pass lime wedges at the table.
- Serve at once.