Shrimp Tortilla Soup

By Tamipri

Ingredients

• 1 1/2 lb. medium shrimp
• 1 1/2 Tb. paprika
• 1 tsp. cayenne pepper
• 1 1/4 tsp. white pepper
• 1 1/2 tsp. ground oregano
• 1 Tb. salt, or more to taste
• 2 Tb. garlic powder
• 1 1/4 tsp. sugar
• 12 corn tortillas
• 2 c. peanut oil
• 1 large bunch scallions, finely chopped
• 2 1/2 c. chopped onion
• 1 c. chopped cilantro
• 2-3 finely chopped jalapenos
• 6 c. chopped tomatoes
• 3 c. tomato juice
• 1 lb. Monterey Jack cheese, shredded
• 3 avocados, diced

Preparation

Step 1

Peel and devien shrimp and set aside. In small bowl, combine paprika, cayenne and white pepper, oregano, salt, garlic powder, and sugar. Set aside. Cut tortillas into 1/2" strips. In 4-qt. Dutch oven or heavy pot, heat oil to just below boiling. Fry strips in two batches until golden brown; drain well. Allow oil to cool, then remove all but 3/4 c. of oil. Return pot to heat; add scallions, onion, cilantro and jalapeno and saute until the onion is just transparent. Stir in tomatoes and reserved spice mix and simmer about 10 minutes, stirring occasionally. Add tomato juice and 3 cups of water and simmer another 10 minutes. Add shrimp and cook 5 more minutes or until shrimp are pink and done. To serve, place a layer of tortilla chips in bottom of soup bowls. Ladle in soup, then top with shredded cheese and avocado.

Each serving (1 cup)=474 calories