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1 pound Jumbo shrimp, peeled and cleaned
3 chayote squash, sliced lengthwise, pit removed
1 medium white onion, diced
4 cloves garlic, minced
1 serrano pepper, minced
3 chile de arbol, left whole
Juice of 1 lime, plus more for garnish
Handful of chopped cilantro, plus more for garnish
Avocado slices, for garnish
Corn tortillas, warmed when ready to serve the soup
1 tsp. cumin
1 tsp. smoked paprika
Salt and fresh cracked pepper
7 to 8 cups of chicken broth (or you can use the Knorr chicken bouillon, enough to make 8 cups)
1. Season the shrimp with cumin, smoked paprika, 1 tsp. salt and fresh cracked pepper, set aside in the refrigerator.
2. On a stove-top grill pan, heat to medium heat. Season the chayote squash with a little olive oil, salt and pepper. Lay on the grill pan and cook until the chayote starts to brown nicely, turn to brown the other side. Remove from heat and set aside.
3. In a large pot, heat 2 tablespoons of olive oil to medium heat, add the onions, chile serrano and chile de arbol, cook for 3 to 4 minutes. Add the garlic and cilantro, cook for 1 more minute. Add the broth, bring to a boil, add the lime juice, stir well to combine, taste for salt. Season as needed. Add the chayote squash and stir well. Once it comes to a boil again, gently drop in the seasoned shrimp, stir gently. The shrimp will cook up in just 1 to 2 minutes. Season with a little fresh cracked pepper.
4. Serve soup right away and garnish with lime wedges, chopped cilantro, avocado slices and warm corn tortillas.
Variation: You can make this soup mild by substituting the chile serrano and chile de arbol with red bell pepper.
Other recipes by Sonia:
Mexican Red Rice
Cheesy Chorizo Bread
Crab Cakes with Habanero Slaw
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas
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