I had a pound of shrimp to use up, and it has been bitter cold lately, so soup sounded like a good solution. I browsed my cookbook collection, and finally found Simply Shrimp by James Peterson. I've never made this soup before, but it sounded simple and tasty. The idea came from the Enchilada Suissa, an enchilada popular in Southern California restaurants made with Monterey Jack cheese and tomatillo sauce, and if you put lots of cheese and tortilla chips in it, it does taste a lot like an enchilada. Thumbs up from both of the diners, as well.
Shrimp Tomatillo Soup
1 medium white or yellow onion, chopped fine, optional
2 cloves garlic, minced
2 Tablespoons olive oil
1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, or 2 jalapeño chiles, stemmed, seeded and chopped fine (I used the canned chipotle)
2 fresh poblano chiles, charred, peeled, seeded, and chopped fine
2 pounds fresh tomatillos, sheaths removed, and cut in half
2 cups shrimp broth, water, or chicken broth
18 to 24 large shrimp, peeled and deveined
salt and pepper to taste
Garnish:
Tortilla chips
1/2 pound mild cheese such as Monterey Jack or mild cheddar, grated coarse
Sour cream (optional)
In a pot large enough to hold the soup, cook the onion and garlic in the oil over medium heat. Stir every minute or so and adjust the heat so the onions turn shiny but don't brown, about 10 minutes. Add the chiles and tomatillos.
Add the broth or water,
cover the pot, and bring to a boil. Simmer for 15 minutes.
Puree the soup with an immersion blender or regular blender. I chose the immersion blender because the prospect of pouring the boiling hot liquid into the blender was too daunting. The challenge with the immersion blender is that you have to be sure it stays under the surface of the liquid or it will spray all over the place.
6 servings
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