Southwestern Shrimp Soup

By LRay

Ingredients

• 1/2 cup  sour cream
• 1 teaspoon  ground cumin
• 1 3/4 teaspoons  kosher salt
• 1 tablespoon  olive oil
• 2 cloves garlic, thinly sliced
• 4 tomatoes, cut into 1-inch chunks, or one 14.5-ounce can diced tomatoes, undrained
• 1/4 teaspoon  black pepper
• 2 jalapeños, seeded and thinly sliced, or hot sauce to taste
• 1 15.5-ounce can hominy, drained
• 1 pound  fresh or frozen medium shrimp, peeled and deveined
• 1/2 cup  fresh cilantro leaves (optional)
• 1 lime, quartered

Preparation

Step 1

Directions

In a small bowl, combine the sour cream, cumin, and ¼ teaspoon of the salt. Cover and refrigerate.

Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute.

Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes.

Add the jalapeños or hot sauce and hominy and simmer for 5 minutes.

Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.

Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro (if desired). Serve the
lime on the side.