CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
SPICY SHRIMP TORTILLA SOUP WITH ZUCCHINI NOODLES
This shrimp soup comes together quickly and will warm your insides with spicy red pepper, diced tomatoes, and zucchini noodles. Top with your favorite taco toppings, like prepared tortilla strips, freshly chopped cilantro, lime wedges, diced avocado, sour cream, and crushed red pepper for additional heat.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
- Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
- Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.
Nutrition Facts : Calories 153.4 calories, Carbohydrate 10 g, Cholesterol 174.3 mg, Fat 1.6 g, Fiber 3 g, Protein 22.4 g, SaturatedFat 0.5 g, Sodium 583.3 mg, Sugar 6.4 g
SHRIMP TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Mix the cumin, chili pepper, garlic powder and salt together in a small bowl. Sprinkle half the mixture over the shrimp in a large bowl along with 1/4 cup of the tequila and 1 tablespoon of the olive oil. Toss to coat the shrimp well. Cover and refrigerate until ready to grill. Reserve the remaining spice mix.
- Heat the remaining tablespoon olive oil in a pot over medium-high heat. Add the onions and peppers and cook for a few minutes until they begin to soften. Add the garlic and the remaining spice mix and cook for another minute. Add the stock, black beans, chopped tomatoes, tomato paste and 4 cups water. Bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, for 45 minutes.
- Mix the cornmeal or masa with a small amount of water in a bowl. Pour into the soup, then simmer for an additional 30 minutes. Check the seasonings, adding more chili powder if it needs more spice and more salt if needed. Turn off the heat, add the remaining 1/4 cup tequila and let rest for 15 to 20 minutes before serving.
- Meanwhile, grill the shrimp: Heat a grill pan over medium-high heat and coat with cooking spray or brush with oil. Shake off any excess marinade and grill the shrimp until cooked through, about 2 minutes per side.
- Five minutes before serving, gently stir the tortilla strips into the soup.
- Ladle the soup into bowls. Top each bowl with 3 shrimp and some avocado, red onion, sour cream, cilantro leaves and lime wedges.
SPICY CHICKEN TORTILLA SOUP
Quick and easy chicken tortilla soup.
Provided by frankp
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
- Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
- Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g
SHRIMP AND CHICKEN TORTILLA SOUP
Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like "creating" their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook.
Provided by Dawn399
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Mix salt and pepper in a small bowl and set aside.
- Brush corn tortillas with cooking oil and sprinkle with salt and pepper mixture.
- Cut into strips and place on a cooking sheet.
- Bake for 5-8 minutes until crisp.
- Set aside for soup topping.
- In a large sauce pan saute onion and cumin seed until onion is tender.
- Add chicken broth, tomatoes,cilantro and lime juice.
- Bring to a boil and simmer for 8-10 minutes.
- Stir in chicken and shrimp and cook until shrimp turn pink@ 3-4 minutes.
- Stir occasionally while shrimp are cooking.
- Ladle into soup bowls and top with avocado, cheese, and crisp tortilla strips.
Nutrition Facts : Calories 277.9, Fat 14.5, SaturatedFat 3.9, Cholesterol 78.1, Sodium 652.3, Carbohydrate 16.5, Fiber 3.5, Sugar 1.1, Protein 22.7
SMOKY SHRIMP, HOMINY AND TORTILLA SOUP
The tortilla strips need to dry overnight, so begin making this one day ahead.
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
- Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
- Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets
SPICY SHRIMP TORTILLA SOUP
Make and share this Spicy Shrimp Tortilla Soup recipe from Food.com.
Provided by kiddoinky
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 425 degrees.
- Place tomatoes, onion, and garlic on a cookie sheet covered with aluminum foil and roast at 425 degrees for approximately 25 - 30 minutes or until softened and slightly charred.
- To a large stock pot over medium high heat, add the 1 tablespoon of olive oil, the poblano pepper, and jalepeno pepper. Saute about 5 minutes or until softened.
- Add the cumin, corriander, and cilantro and saute about one minute.
- Add the roasted vegetables to the pot along with about 3 cups of chicken stock.
- Using a hand held emulsifier puree (or transfer to a food processor to puree then place back into the pot) the vegetables with the stock.
- Check consistency of the soup and depending on how thick or thin you would like your soup add in the rest or part of the leftover chicken stock.
- Add in the hot sauce, salt, and pepper.
- Bring the soup back up to a boil, turn down the burner to medium low, and then let the soup simmer for about 30 minutes.
- Meanwhile, heat the vegetable oil over high heat in a large wok or deep pot.
- When the oil is hot add the tortilla strips in small batches, so as not to overcrowd the pot. Flip the tortilla strips after about two minutes on one side and fry on the other side. (Timing for frying will depend on the temperature of your stove top).
- Using a slotted spoon remove tortilla strips from the hot oil and drain on paper towels.
- When soup is done simmering, taste for acidity and flavors. At this time I decide whether or not to add in the sugar. If it is very acidic from the tomatoes I add it if not then I leave it out. Also add in more salt and pepper at this time if needed.
- Add in almost all of the tortilla strips to the soup and stir.
- Immediately, ladle soup into large bowls for serving and top with tortilla strips, cheese, and avocado.
- Enjoy!
Nutrition Facts : Calories 1952.8, Fat 194.3, SaturatedFat 26, Cholesterol 9, Sodium 1963, Carbohydrate 49.6, Fiber 13.1, Sugar 11.1, Protein 14.6
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO
A very different tortilla soup. From Cooking Light.
Provided by Lynette !
Categories Other Soups
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally.
- 2. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally.
- 3. Add shrimp; cook 2 minutes or until shrimp are done.
- 4. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
More about "spicy tortilla soup with shrimp and avocado food"
SHRIMP TORTILLA SOUP - LAYLITA'S RECIPES
From laylita.com
4.7/5 (80)Estimated Reading Time 3 minsCategory SoupTotal Time 35 mins
- Add the onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, sugar, salt and pepper. Mix well and cook on low heat for about 10 minutes.
- Add the seafood stock and tomato juice. Bring to a boil, add the shrimp and cook until the shrimp are done (but not overcooked), about 5-8 minutes- more or less depending on the size of the shrimp.
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO - EAT THIS …
From eatthismuch.com
Servings 4Total Time 30 mins
TORTILLA SOUP - FOOD & WINE
From foodandwine.com
35 RECIPES THAT USE AVOCADOS—BESIDES ON TOAST
From cookinglight.com
SPICY SHRIMP SOUP WITH AVOCADO - DIABETIC FOODIE
From diabeticfoodie.com
SPICY SHRIMP TORTILLA SOUP - HEALTHY - PEAS AND CRAYONS
From peasandcrayons.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO RECIPE
From myrecipes.com
5/5 (30)Calories 357 per serving
- Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done.
- Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.
CHHAYA JOSHI DAILY FOOD / COCKTAILS ON INSTAGRAM: "SHRIMP STACK …
From instagram.com
PAST WINNERS REVEAL 'SPICY' DETAILS OF MASTERS CHAMPIONS DINNER
From nypost.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO - BIGOVEN.COM
From bigoven.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO | MYFITNESSPAL
From blog.myfitnesspal.com
SHRIMP TORTILLA SOUP - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
SPICY AVOCADO GUACAMOLE WITH TORTILLA CHIPS | RECIPES | LEE KUM …
From hk.lkk.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO - RECIPES
From noahstrength.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO - BIGOVEN.COM
From bigoven.com
20-MINUTE RECIPE: SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO
From yahoo.com
TORTILLA SOUP – SWEET AND SPICY VEGETARIAN
From sweetandspicyvegetarian.wordpress.com
SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO | FOODWAGE
From foodwage.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love