Does anyone have a Very GOOD Recipe for Mexican Shrimp Soup? or Know where I could find one?

My BF LOVES shrimp in all of it's forms. He has a great liking for it in soup and I'd like to make him some for dinner, but I've never had to make any, and am wondering if anyone knows of a website with a good recipe, or has a recipe they have tried.


Thanks!!Does anyone have a Very GOOD Recipe for Mexican Shrimp Soup? or Know where I could find one?
Sopa de Camarones (Shrimp Soup)


Ingredients





1 lb medium shrimp





3 Tbsp unsalted butter





1 medium onion, chopped





1 clove garlic, minced











3 large tomatoes, peeled, seeded and chopped





1 Bay leaf





2 whole cloves





6 new potatoes, halved











4 cups milk





2 ears sweet corn, cut into 6 slices





2 egg yolks





Directions





Shell the shrimp and set aside. Heat 1 Tbsp of butter in a frying pan and saut茅 the shrimp shells for 2-3 minutes. Transfer to a saucepan, add 2 cups water and boil until reduced by half.





Strain stock and discard shells. Heat remaining 2 Tbsp butter in large pan and saute onion and garlic until tender. Add tomatoes, bay leaf, cloves and stock. Cover and cook 15 minutes. Strain.





Add potatoes. Cover and simmer 15 minutes, until potatoes are almost done. Add milk, shrimp, and corn and cook, covered for 5 minutes. Beat egg yolks lightly. Beat 3-4 Tbsp of hot soup into the yolks, then stir the egg mixture into the soup over low heat until it thickens slightly.Does anyone have a Very GOOD Recipe for Mexican Shrimp Soup? or Know where I could find one?
food.com
Here it is


1. Grab your purple headed yogurt slinger


2. Rub it up and down for about 2 minutes


3. Grab a bowl and empty contents into the bowl


4. Add some flour


5. Mix and boil at 350


and there you go
Try this page: http://www.google.com/search?hl=en%26amp;q=mex鈥?/a>





I just tyoed in mexican shrimp soup recipes in the google search field and come up with a ton of stuff. Good luck :~)
no
Here are my two favorite mexican shrimp soup. My mother in law makes the cold mexican shrimp soup and I love it (it has so much flavor and I always ask for another serving) Hopefully these recipes help you out!!





Cold Mexican shrimp soup:


1 pound medium shrimp


2 medium avocados


1 large lemon


1 finely chopped medium yellow onion


2 large tomatoes, diced


1 large cucumber, peeled, seeded, and diced


1/2 cup finely chopped cilantro


1/2 pound fresh crab, flaked


32-ounce jar clamato juice, chilled


Salt and pepper to taste


Lemon wedges for garnish


Additional finely chopped fresh cilantro for garnish (optional)








1. Peel and devein the shrimp and rinse well.





2. Bring about 2 quarts of water to a boil. Add the shrimp and cook for 1 minute. Drain the shrimp in a colander and run cold water over them. Set aside to cool further.





3. Dice the avocados and squeeze the juice of an entire lemon over them to prevent them from turning dark.





4. In a very large salad bowl, combine the shrimp, avocados, onion, tomatoes, cucumber, cilantro, and crab.





5. Add the clamato juice, mixing all the ingredients well. Salt and pepper to taste.





6. Refrigerate the soup for at least 3 hours before serving to allow flavors to mingle. This is better the longer it chills. If you can make it about 6 hours ahead of time, it's even more scrumptious!





7. Serve in tall, clear, round-bottomed glasses. Garnish with a lemon wedge tucked on the side of the glass and lightly sprinkle the top of each serving with cilantro if desired.





Hot shrimp soup:


8 cup Chicken stock


1 tbsp. Garlic, diced


2 tsp. Louisiana hot sauce


1 tb Lea %26amp; Perrins


1 cup Green onions, chopped


1 cup Parsley, chopped


1/2 cup Celery, chopped


2 cup White wine, dry


1 pinch of Salt, to taste


2 lb Shrimp, chopped





Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes.


Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use.


2 cups in the pot may be a bit much for some taste. If that


is so, you may take the rest internally.
Shrimp %26amp; Tortilla Soup








Ingredients


4 Servings


2 medium poblano chiles


Four 6-inch corn tortillas, halved lengthwise and cut crosswise into 1/4-inch-thick strips


3/4 pound medium shrimp鈥攕helled 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鈥攑eeled, 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 the 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掳. Toast the tortilla strips on a baking sheet for about 10 minutes, or until crisp.





3. In a medium nonreactive saucepan, combine the shrimp shells, 2 cups of water, the wine, scallions, cilantro sprig, oregano, bay leaf and salt 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. (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.