Sonia’s Shrimp Soup

1 pound raw shrimp
1 tbsp olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 cup corn
1 red bell pepper, seeded & diced
1 large carrot, diced
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 cup chopped parsley
1/2 cup dry white wine
1/4 cup sherry
1 can (28 oz) petite diced tomatoes
1 can (14 oz) chicken broth
Salt & pepper, to taste
4 limes cut into wedges

Heat the olive oil in a large saucepan set over medium heat. Add the onion, garlic, red bell pepper and carrots. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes. Add the oregano and pepper flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute. Add the tomatoes, corn and chicken broth, and bring to a simmer. Simmer for 20 minutes
Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, stir and season to taste with salt and pepper. Serve with limes.

*For crunchiness you can sprinkle multigrain tortilla chips.
*This recipe is great during winter cold nights!

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