Sopa de Camarones (Shrimp Soup)

Name: Sopa de Camarones (Shrimp Soup)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings.
Cuisine: North America, Mexican
Ingredients: 3 tablespoons butter; 3 celery ribs, sliced; 1 small onion, chopped; 1/3 cup lemon juice; 6 garlic cloves, minced; 1 to 2 tablespoons sugar; 2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained; 1 pound peeled and deveined cooked shrimp (61-70 per pound); 1 can (6 ounces) tomato paste; Hot cooked rice; Optional: Lime wedges and chopped cilantro

TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD: 4 servings.

My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia

Ingredients

3 tablespoons butter
3 celery ribs, sliced
1 small onion, chopped
1/3 cup lemon juice
6 garlic cloves, minced
1 to 2 tablespoons sugar
2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
1 pound peeled and deveined cooked shrimp (61-70 per pound)
1 can (6 ounces) tomato paste
Hot cooked rice
Optional: Lime wedges and chopped cilantro

Directions

1. In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer.
2. Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Nutrition Facts

1-1/2 cups: 313 calories, 11g fat (6g saturated fat), 195mg cholesterol, 712mg sodium, 26g carbohydrate (16g sugars, 4g fiber), 28g protein.

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