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Avocado, Optional (1)

Carrots (2/3 Cup)

Celery (2/3 Cup)

Fresh Cilantro (1 Cup)

Fresh Lime Juice (3 Tablespoons)

Garlic (2 Cloves)

Jalapeños (2 Tablespoons)

Onions (2/3 Cup)

Shrimp, 16-20, Peeled And Deveined (1 1/4 Pounds)

Cheddar Cheese, Shredded, Optional (1/2 Cup)

Sour Cream, Optional (1/4 Cup)

Corn Tortillas (4)

Petite Diced Tomatoes, Canned (1 (14 Ounces each))

Seafood Stock, Low Sodium (3 Cups)

Black Pepper

Chili Powder (1 1/2 Teaspoons)

Cumin (1 Teaspoon)

Dried Oregano (2 Teaspoons)

Kosher Salt

Extra Virgin Olive Oil (3 Tablespoons)

Water (1 Cup)


Toppings are great for this soup—crushed corn chips, avocado, sour cream, shredded cheese and diced tomato, just to name a few.

If you have homemade shrimp stock or access to shrimp stock, use that instead of seafood stock to enhance the shrimp flavor. Corn tortillas should be gluten free, but it’s always a good idea to check the packaging. Any size shrimp will be fine here since you’ll be chopping it anyway, so buy what’s most affordable.

Roughly chop an onion to measure the indicated amount. Place in a medium mixing bowl. Smash the garlic under the side of your chef’s knife to remove the peel. Roughly chop the garlic, then add to the onion. Peel and roughly chop carrots. Add to the onion. Roughly chop celery. Add to the onion. Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Use less if you prefer more mild spice. Avoid touching your face when handling peppers, and wash hands immediately after. Add to the onion. Trim cilantro leaves from the stems to measure the indicated amount. Set aside.

Dry shrimp, remove tails if applicable, then cut into a small dice. Heat a large pot over medium heat. Add olive oil and warm. Once oil is warm, add the shrimp. Season with salt and pepper, then cook until shrimp are bright pink. Stir often. Use a slotted spoon to transfer to a clean bowl or plate, leaving any oil or liquid in the pot.

Place the shrimp pot back over medium heat. Add olive oil and warm. Add onion mixture along with chili powder, cumin and dried oregano. Crush oregano between your fingertips as you add it to the pot. Season mixture with salt and pepper. Cook until onions and celery look translucent and tender, about 2-4 minutes, stirring often.

Once vegetables are tender, pour in seafood stock and use a spoon to scrape up any browned bits from the bottom of the pot. Then stir in water and canned tomatoes with juice from the can. Increase heat to medium high and bring to a boil. Once liquid is boiling, lower heat and simmer for [15 minutes] to develop the flavors. Add corn tortillas to soup. Cook until very tender, nearly falling apart, about 3-5 minutes. Once corn tortillas are tender, stir in cilantro, then use an immersion blender to puree the soup in the pot until smooth. Use caution when blending hot liquids. Once smooth, add the shrimp and lime juice. Check final seasoning, and add salt and pepper if necessary. Ladle the shrimp tortilla soup into serving bowls and garnish with cheese, avocado, sour cream or fresh cilantro leaves. Ready to eat!
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