Thursday, January 15, 2015
Mexican Cocktail soup.
2lbs frozen shrimp with skins, peel and reserve shells for the stock
2 onions, one must be a white, or sweet onion to mince for the condiment bowl, the other any onion you have for the stock
1 bunch cilantro, trim it up mince the leaves for the condiment bowl, reserve stems for stock
1 tomato of good quality minced for condiment.
1.5 TBS tomato paste, this is where I fear off the original recipe.. I like the concentred flavor paste provides. They original recipe used a tomato in the stock.
A small lemon squeezed for the stock
1TBS Lemon pepper,
Salt to taste
1TBS garlic powder
1 avacodo diced
In a large soup pot add 3-4 quarts water, all the shrimp shells, just shells wait on the shrimp meat. The onion, tomato paste, lemon juice lemon pepper, garlic powder and salt. Add the cilantro stems after you prep the cilantro. Simmer stock for about 45 min taste as you simmer and add additional salt, lemon pepper garlic ect. You want a good stock.
While your stock is simmering mince up the onion, he tomato, cilantro and dice the avacodo. I put them in little bowls so people can decide what they want in their own soup.
When you satisfied the stock is good. Remove all the solids and reserve the stock. Add your shrimp and boil just long enough to cook the shrimp.
Remove from heat and prepare your bowls.
Spoon into each bowl a generous portion of cooked shrimp, and broth.
Squeeze catsup over the soup, I just do one decent squeeze once around the bowl. Add taps too hot sauce to your liking. I like it hot!