Ingredients
Procedure
1 cup Maseca® corn masa flour
10 cups water
1 cup dried shrimp
1 cup yellow peppers, diced
1 cup green peppers, diced
1 cup red peppers, diced
1 cup tomato, diced
1/3 cup capers
1/3 cup olives
1 cup carrots, diced
1 cup celery, diced
2 cups shrimp, cooked
4 tablespoons olive oil
1 teaspoon garlic, chopped
2 teaspoons salt
3 bay leaves
1 teaspoon thyme
1 cup tomato puree
For garnish
½ cup cilantro, chopped
½ cup onion, chopped
3 lemons
1 avocado
10 cups water
1 cup dried shrimp
1 cup yellow peppers, diced
1 cup green peppers, diced
1 cup red peppers, diced
1 cup tomato, diced
1/3 cup capers
1/3 cup olives
1 cup carrots, diced
1 cup celery, diced
2 cups shrimp, cooked
4 tablespoons olive oil
1 teaspoon garlic, chopped
2 teaspoons salt
3 bay leaves
1 teaspoon thyme
1 cup tomato puree
For garnish
½ cup cilantro, chopped
½ cup onion, chopped
3 lemons
1 avocado
In a blender, process MASECA® corn masa flour with five cups water and dried shrimp.
Drizzle a skillet with olive oil and sauté peppers, tomatoes, carrots, celery, bay leaves, garlic, and thyme for approximately four minutes.
Add blender liquid with the greens and tomato purée; add remaining 5 cups water. Boil for approximately 15 minutes over medium heat. Before serving, add shrimp, capers, and olives. Season to taste.
To Garnish:
Serve with avocado, cilantro, chopped onion, and lemon slices.
Drizzle a skillet with olive oil and sauté peppers, tomatoes, carrots, celery, bay leaves, garlic, and thyme for approximately four minutes.
Add blender liquid with the greens and tomato purée; add remaining 5 cups water. Boil for approximately 15 minutes over medium heat. Before serving, add shrimp, capers, and olives. Season to taste.
To Garnish:
Serve with avocado, cilantro, chopped onion, and lemon slices.
Add a bit of chile to the mixture for spicier soup.
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