Shrimp Soup is must during Lent. This is one dish that never fails to be requested. But no complains on my part because we love it. Hope it becomes one of your favorites as well.
You will need:
- 2 lbs Shrimp (31-40 Medium Size)
- 3 potatoes (cubed)
- 3 carrots (chopped)
- 3 celery Sticks (chopped)
- 1/2 bell pepper (chopped)
- 4 Bay Leaves
- 2 tomatoes (chopped)
- 1/2 onion (in half moons)
- 1 garlic clove (minced)
- 3 Lime (wedges)
- Ketchup (to taste)
- Tapatio Hot Sauce (to taste)
- Corn tortillas (plenty for hungry people)
- 2 tbsp Oil
- 2 tbsp Salt
Heat the oil in a large pot and add all the vegetables including the bay leaves and the garlic add 2 tbsp of salt and fry for about 5-7 minutes.
Add enough water to cover the vegetables completely. Let it come to a boil and do a taste test. If more salt is needed add more salt to your taste.
While we wait for the soup to boil we have time to get the shrimp ready. Peeled and deveined. Once the potato is soft, the soup is ready for the shrimp.
Add the shrimp and turn off the heat. The shrimp will cook immediately. Your soup is ready.
Serve hot with Tapatio Sauce, Ketchup, Lime wedges and Corn Tortillas.