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Slice unpeeled garlic in half widthwise and add both halves to stock, lemon juice and wine; add epazote. Bring to a boil, and simmer over medium-low heat, partially covered, for 1 hour. Liquid should be reduced to about 8 cups.

This incredibly awesome soup is served ice cold. It's great any time but especially on a hot summer day. You can serve it as an appetizer or a main course. A friend came to my house and showed me how to make this authentic Mexican dish. For a great presentation, serve this soup in something

Seafood soups should also play a major part of any diet. Seafood is naturally low in calories, high in protein and virtually carbohydrate-free. The vegetables provide additional vitamins and minerals, making seafood soup a very healthy, well-balanced meal.

My wife & I took a short vacation to New Orleans earlier this month. Needless to say, I ate lots of fresh seafood, so I decided that this month's recipes would all feature shrimp - just about any way you would want to fix it.

Thaw shrimp, if frozen. Prepare crisp tortilla shreds. Set aside. In a large saucepan, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add chicken broth, un-drained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer covered for 8

Place the water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes. While the octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding the
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How to Make Mexican Shrimp Soup