Description
This is a classic shrimp soup from the Gulf Coast.
Ingredients
- 3-1/2 ounces dried shrimp
- 7 cups water
- 2 carrots, diced in half-inch pieces
- 5 medium new potatoes, peeled and diced in half-inch pieces
- 2 bay leaves or laurel leaves
- 1 serrano chile, chopped
- chopped fresh cilantro
- paprika, as desired
- lemon wedges
Instructions
- Clean and rinse the dried shrimp under running water. In a soup pot or dutch oven, bring 7 cups of water to a boil. Add the dried shrimp, carrots and potatoes, and cook for 10 minutes.
- Reduce heat and add the bay leaves and serrano chile; simmer for an additional 10 minutes.
- Remove the bay leaves, ladle into soup bowls and sprinkle with cilantro and paprika. Garnish with lemon wedges.
- Makes 8 to 10 cups
