Home Recipes Southwestern Shrimp Soup

Southwestern Shrimp Soup

by Erika Nicole Kendall

1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 cloves garlic, thinly sliced
4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce jar diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapeños, seeded and thinly sliced, or hot sauce to taste
1 15.5-ounce can hominy, drained
1 pound fresh or frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves (optional)
1 lime, quartered

In a small bowl, combine the sour cream, cumin, and ¼ teaspoon 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 jalapeños 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 (if desired). Serve the lime on the side.

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3 comments

Shante February 1, 2011 - 6:49 PM

This sounds really good. I want to try this and add avocado, olives and maybe some cheese. Btw I’ve been wondering have you totally stopped eating desserts? I know I have only scratched the surface of your blog so you may have mentioned this before. I just want to know what you think of things like black bean brownies.

Erika February 1, 2011 - 6:56 PM

I definitely do enjoy desserts, but its a rarity. It might be like a couple of cookies every month or so.

Black bean brownies actually can be kinda cool. When I eat a dessert, it has to be high quality and TOTALLY worth the experience. I did touch on the topic, here: https://blackgirlsguidetoweightloss.com/its-all-mental/how-to-indulge-like-a-grown-up-what-chocolate-taught-me/

Big Girl August 15, 2011 - 2:55 PM

This sounds great! I have most of the ingredients on hand and will be trying this soon.

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