Mexican Shrimp Soup Ernesto’s Style…
Posted by Mark Busse on Monday, September 26th, 2005Tags for this Article: mexican-food, recipe, Seafood, soup
8-10 guajillo peppers
4 medium tomatoes
1/2 large yellow onion
2-3 cloves garlic
Cover with water and boil for 10-15 minutes
Blend and strain (discard guts)
On medium heat, add
4tbsp olive oil
large pinch of whole oregano
1 tsp seasoning salt
1 lb shrimp
Cook on medium high heat until shrimp floats.
Salt to taste.
Remove scum from top.
Simmer and serve with lime slice.
Option: Add small potato chunks.
