“Vamos hablar,” let’s talk about this Sopa de Camarones. Well first of all it’s very delicious and easy to make. Secondly, here I go again with another seafood recipe! Well you know how much I love seafood!
I don’t know but yesterday I was just in the mood for a comfort soup and this one seemed perfect. Perfect because of course its delicious and perfect because I had all ingredients at hand and didn’t have to go out to the store to buy anything I needed for this comfort soup!
I’m one of those food bloggers that totally engulfs myself everyday thinking about my next recipe, my next Mexican appetizer. I always want to bring my readers and fellow food bloggers a delicious and sometimes unexpected appetizer. I enjoy very much making Mexican recipes that are common but also enjoy making the ones you usually don’t really find on the appetizer side of a menu. However, when I’m thinking about making a soup as an appetizer I strive for the obvious of course, flavor! But I also want to bring you a soup that is simple to make and not have that many added ingredients, in other words, hopefully ingredients that you already have in your pantry and/or freezer.
This soup offers just that! With a few spices, a can of beans, chicken broth and of course the shrimp and walla you’re in business! Sopa de Camarones or Shrimp Soup! So if you’re looking for a Mexican Appetizer or a Mexican soup, look no further! Try this delicious homemade Sopa de Camarones for your next comfort food night and enjoy. Anytime, any day of the week. Especially nice on a cold winters day!
Let me know what you think about my Sopa de Camarones and leave your comments below or share your own delicious shrimp soup with me!
And for another delicious shrimp soup, try my Sopa de Hongos.
Sopa de Camarones
- 1 Pound raw shrimp (peeled and deveined)
- 1 can pinto beans
- 4-5 roma tomatoes (coarsely chopped)
- 1 Medium white onion (chopped)
- 1 serrano chile (finely chopped)
- 4 garlic cloves (finely chopped)
- 3 Cups chicken broth
- 1/4 cup fresh cilantro (chopped)
- 2 Tablespoons stick unsalted butter
- 1 teaspoon cumin
- 1 teaspoon mexican oregano
- 2 Tablespoons olive oil
- salt and pepper (to taste)
- 1 avocado (pitted and cubed)
- 1 lime
|In a pot over medium heat add the 2 tbsp of oil, onion and serrano chile. Cook for about 5 minutes until onions are translucent and pepper is soft. Add garlic, cumin and oregano. Mix together and cook for another 2 minutes.|
|Add the beans with the liquid they come in, chopped tomatoes and the chicken broth. Cook uncovered for about 20 to 25 minutes. Finally add the shrimp and cook for 5-7 minutes. Add butter. Add salt and pepper to taste.|
|Serve in bowls with some cilantro leaves in each one and if you like some avocado cubes and a slice of lime. Enjoy! (Squeeze fresh lime juice over soup)|