Southwestern Shrimp Soup
Submitted by Gerry Trout on Sep 04, 2024

Another really good winter soup.

Servings:
4

Complexity:   
Very Easy

Total Time:
Under 1 hour

Ingredients:
1/2 cup sour cream
1 tsp ground cumin
1/4 tsp Kosher salt
1 Tbsp Olive oil
Chopped celery, onion, carrot
2 cloves garlic, thinly sliced
2 pint jars tomatoes, or 2 14.5-oz cans untrained
2 jalapeños, seeded and thinly sliced
2 cups cooked hominy, or 12 15.5-oz can, drained
1 pound fresh or frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves
1 lime, quartered

Directions:
In a small bowl, combine the sour cream, cumin, and 1/4 tsp salt. Cover and refrigerate.
Heat the oil and sauté the celery, onion, carrot for a couple minutes. Bloom the garlic and cook together for another 3 minutes. Add the tomatoes and their juices and bring to a simmer. Cook for 10 minutes. Add the jalapeños 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 wedges on the side.

Cook's Notes:
We usually make the whole recipe using 1/2 the shrimp. It is enough for a few lunches, or a couple dinners for two with a salad.