Imperial Beach
Shrimp Soup
Rosa used to go to the river early in the morning and catch shrimp with her brothers. This is the soup her mom made
with the shrimp they caught.
1 lb. raw medium shrimp
2 TB olive oil
1/2 medium onion, chopped
2 cloves fresh garlic, peeled and minced
3-4 ripe tomatoes, chopped
3 Cups chicken stock (or 3 cups water with 2-3 tsp. chicken soup base)
1 tsp. dried epazote or 1 TB fresh
3 Cups cooked white rice
Heat the olive oil in a stockpot over medium-high heat. Add the onion and garlic and cook until lightly browned, about
5 minutes. Add the tomatoes and cook an additional 5 minutes. We removed the skins from the tomatoes by plunging
briefly in boiling water, and we discarded about half the seeds during chopping, which made for a nice, sweet-flavored
soup. Pour in the chicken stock, reduce heat to low, let simmer for 15-20 minutes. Add the shrimp (we deveined our
shrimp and removed all the shell but left the tail, as leaving some shell does add extra shrimp flavor to this
quick-cooking soup) and epazote and cook until the shrimp are cooked through, 5-10 minutes more depending on the size
of the shrimp. Serve over a small scoop of rice or stir the hot cooked rice into the soup before serving.
Prep. time: 10 minutes
Cooking time: 27-37 minutes
Serves: 6
Recipes: Mexican Spaghetti with Shrimp | Shrimp Soup | Carl's Criss-Cross Rib-eye | 10 Pepper Pork