1 to 1 1/2 lbs. Shrimp, uncooked

1/4 cup Onion, minced

1 or 2 Garlic cloves, minced

2 Tbsp Olive oil

4 to 5 cups Chicken broth

3 or 4 Dried mild chilies

1/4 tsp Cumin, ground

Salt & cayenne to taste

Garnish

2 cups Corn tortilla strips

1/4 to 1/2 cup Cilantro, fresh, chopped

1/4 to 1/2 cup Grated Colby Jack cheese

1. Peel and devein shrimp, retaining tails, if desired. Set aside.

2. In a large pot, sauté onion and garlic in oil until tender and golden. Add broth. Wash, seed and chop chilies; add to broth and simmer 20 minutes. Season with cumin, salt and cayenne.

3. Add shrimp; simmer 2 or 3 minutes until shrimp are cooked.

4. To serve, crumble a few tortilla strips into soup bowls.

5. Pour hot soup over, dividing shrimp equally among the bowls.

6. Top with a few tortilla strips, cheese and cilantro.

Serve with warm corn tortillas.

Recipe and photo courtesy of © 2009 National Fisheries Institute and sourced from: Ocean Garden.

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