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Shrimp Soup with Crisp Tortilla Strips

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Shrimp Soup with Crisp Tortilla Strips
Food & Wine 1995
Food & Wine Books, Editorial Director: Judith Hill,
American Express Publishing Corp.

4 servings

2 medium poblano chiles
Four 6-inch corn tortillas, halved lengthwise
and cut crosswise into 1/4-inch strips
3/4 pound medium shrimp – shelled and deveined,
shells reserved and shrimp cut in half
1/2 cup dry white wine
3 scallions, cut into 1-inch pieces
1 cilantro (fresh coriander) sprig plus
3 tablespoons coarsely chopped
cilantro for garnish
1 teaspoon oregano, preferably Mexican
1 bay leaf
1 teaspoon salt
2 teaspoons olive oil
1 medium onion, thinly sliced
4 garlic cloves, finely chopped
2 large tomatoes – peeled, seeded, and
finely chopped
1 tablespoon hot paprika
1 1/4 cups chicken stock or
canned low-sodium broth
1 cup fresh or frozen corn kernels
Lime wedges, for serving

 1. Roast the poblanos over a gas flame or under a broiler, turning often, until charred all over. Transfer to a paper bag and let steam for 10 minutes.
Peel the poblanos, discarding the stems, ribs, and seeds, and cut the
chiles into thin strips.
2. Preheat the oven to 325 degrees [F]. Toast the tortilla strips on a baking sheet for about 10 minutes, or until crisp.
3. Combine the shrimp shells, 2 cups of water, the wine, scallions, cilantro sprig, oregano, bay leaf and salt in a medium nonreactive saucepan
and bring to a boil over high heat. Lower the heat, cover, and simmer
for 15 minutes. Strain the stock into a bowl and discard the solids.
4. Heat the olive oil in a large nonreactive saucepan. Add the onion and
garlic and cook over moderate heat, stirring, until softened, 3 to 4
minutes. Add the tomatoes, raise the heat to high, and cook, stirring
frequently, until the liquid is almost completely evaporated, 4 to 5
minutes. Stir in the paprika and cook for 30 seconds. Stir in the
shrimp stock and chicken stock. (Make ahead: The recipe can be
prepared to this point up to 1 day ahead; cover and refrigerate the
soup and poblanos separately. Store the tortilla strips in an airtight
container.)
5. Bring the soup to a boil over moderately high heat. Add the shrimp, poblanos, and corn. Lower the heat and simmer until the shrimp
turn pink, 2 to 3 minutes. Ladle the soup into 4 bowls. Sprinkle
with the chopped cilantro; pile the tortilla strips on top, and serve
the soup with lime wedges.
- Marge Poore

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