This is the most wonderful shrimp tortilla soup - very spicy! A great meal for Good Friday for those celebrating Holy Week and our family's Christmas Eve tradition.
Shrimp Tortilla Soup
Fishmonger's Restaurant - Plano, TX
Serves 6-8
1 lb. Medium Shrimp (raw, peeled and deveined)
1 Tbs. Paprika
1 tsp. Cayenne Pepper
1 tsp. White Pepper
1 tsp. Ground Oregano
1 Tbs. Salt or to taste
1 Tbs. Garlic Powder
1 tsp. Sugar
12 Corn Tortillas (or Tortilla chips)
2 cups Peanut Oil
1 bunch scallions, finely chopped (including green parts)
1 lime, cut into wedges
2 cups white or yellow onions, diced
1 cup cilantro leaves, chopped
2 to 3 jalapenos, finely chopped (seeds can be removed for less heat)
4 cups ripe tomatoes, chopped
2 cups tomato juice
2 cups water
1 lb. Grated Monterry Jack Cheese
In a small bowl combine paprika, cayenne, white pepper, oregano, salt, garlic powder and sugar. Set aside.
Cut the tortillas into ½ inch strips. In a 4 qt. dutch oven, heat the peanut oil to just below the boiling point. Add half the strips and fry until they are crisp and golden brown, drain on paper towels and repeat with remaining half. Note: You can substitue corn tortilla chips to save time.
Pour out all but ½ cup of the oil in Dutch oven. Return the pan to the stove, add all the onions, cilantro and jalapenos. Saute until the ontion is transparent, then stir in chopped tomatoes and reserved spice mixture. Simmer 10 minutes while stirring occassionally.
Add tomato juice and water, simmer another 10 minutes. Add shrimp and simmer 5 additional minutes or just unitl shrimp is done. Do NOT overcook shrimp.
To serve, place a layer of tortilla strips in the bottom of a shallow bowl, ladle soup on top then garnish with cheese and lime wedges.
