Shrimp & Tortilla Soup

4 Servings

Ingredients:

• 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—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 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°. 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.

One Serving: Calories 275 kcal, Protein 20 gm, Carbohydrate 34 gm, Cholesterol 106 mg, Total Fat 5.2 gm, Saturated Fat .7 gm