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Red Shrimp Soup

Name: Red Shrimp Soup
Prep time: 15 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 5 cups water, divided; 2 guajillo peppers, clean and deveined; 2 tablespoons olive oil; 1/2 cup finely chopped white onion; 1 clove garlic, finely chopped; 3 carrots, peeled and diced; 1 potato, peeled and diced; 1 can Progresso™ Heart Healthy Creamy Tomato Basil; 1 tablespoon Worcestershire sauce; 2 tablespoons chicken granulated bouillon; 24 large shrimp, cleaned and peeled

Prep 15 min
Total 60 min
Ingredients 11
Servings 4

I remember my parents taking me to the beach every year when I was a little girl. This was my opportunity to eat as much shrimp and fish as I wanted. This was definitely my favorite time of the year. After I was married, my husband and I honeymooned at a beach in Mexico, where one of our favorite dishes was garlic shrimp. Our second favorite was the shrimp cocktail with spicy tomato sauce, lime and tons of avocados. Fortunately, I now live on the beach and can easily find fresh shrimp, giving me the freedom to create recipes with this delicious seafood. Today I present you with a recipe for red shrimp soup with comforting vegetables and the rich flavor of guajillo pepper sauce. I hope you like it.

Ingredients

5 cups water, divided
2 guajillo peppers, clean and deveined
2 tablespoons olive oil
1/2 cup finely chopped white onion
1 clove garlic, finely chopped
3 carrots, peeled and diced
1 potato, peeled and diced
1 can Progresso™ Heart Healthy Creamy Tomato Basil
1 tablespoon Worcestershire sauce
2 tablespoons chicken granulated bouillon
24 large shrimp, cleaned and peeled

Directions

1

Heat 2 cups of water in a pot over high heat. When hot, remove from the heat and submerge the peppers to rehydrate and soften them.
2

Heat the oil in a small pot and add the garlic and onions. Fry until the onions are transparent; about 3 minutes. Add the carrots and potatoes and fry for a couple of minutes.
3

Add half of the contents of the soup can. Blend the other half with the pepper and water they cooked in. Process until everything is well combined and pour into the pot with the soup.
4

Add the chicken broth, the other 3 cups of water and Worcestershire sauce, lower the heat and let boil on low for 30 minutes or until the carrots and potatoes are cooked.
5

Pour the shrimp in and cook for 2-3 more minutes until the shrimp turn pink.
6

Remove from the heat, let cool for 10 minutes and serve immediately.

If you can't find raw shrimp, you can use cooked shrimp just add them at the end so they don't overcook.

No nutrition information available for this recipe

I remember my parents taking me to the beach every year when I was a little girl. This was my opportunity to eat as much shrimp and fish as I wanted. This was definitely my favorite time of the year. After I was married, my husband and I honeymooned at a beach in Mexico, where one of our favorite dishes was garlic shrimp. Our second favorite was the shrimp cocktail with spicy tomato sauce, lime and tons of avocados. Fortunately, I now live on the beach and can easily find fresh shrimp, giving me the freedom to create recipes with this delicious seafood. Today I present you with a recipe for red shrimp soup with comforting vegetables and the rich flavor of guajillo pepper sauce. I hope you like it.