I absolutely love shrimp. I could eat shrimp every single day and never tire of it. So, the other night, I decided to experiment with a make-shift shrimp soup. I was pleasantly surprised with the result. This recipe will feed 4 individuals 1 cup apiece.
30 deveined shrimp without tail
1/4 c. tomato sauce
2 green onions
1/4 of a large cucumber
1/4 c. red onion
1 tbsp. fresh cilantro
1-2 tbsp. lime juice
2 tsp. lemon juice
1 tsp. pepper
1 tsp. salt
2 tsp. garlic
Thaw, rinse and drain shrimp. Place in frying pan to cook. Season with salt, pepper, and garlic. Add 1 tsp. lemon juice. Cook 2-3 minutes on each side.
Chop cucumber, tomato, leeks, and onions and place in a pot on low with a small amount of butter.
Add tomato sauce, lime, lemon, cilantro, 1 tbsp. garlic, salt and pepper.
Add cooked shrimp to soup. Let cook for 5 minutes. Add avocado and serve.
I also think this meal would work well cold or over rice. Don’t let the recipe limit your imagination, feel free to add to or take away from the ingredients, especially seasonings. I try to provide a general idea of how much seasoning I use but I normally season to taste, so taste your food as you go to make sure you like the finished product. Happy cooking!