nopal soup with shrimp

2016-04-26

This recipe originated in Oaxaca, Mexico; but the ingredients are readily available in grocery stores around the country, that cater to Hispanics. Try it. It’s worth the effort.

INGREDIENTS

This is what you need for 4 servings:

1 lb. nopales, cut
1 lb. shrimp, peeled, cooked
4 plum tomatoes, peeled, chopped
½ onion, chopped small
2 garlic cloves, minced
olive oil
1 sprig epazote OR cilantro or parsley to taste
S&P
chicken stock or bouillon
4-8 eggs

Pic1: nopal soup with shrimp, eggs

Directions

Pic2: nopales, shrimp
Pic3: onions & tomatoes
Pic4: strain

Preparing the nopales:
- Mix 1 tbsp. salt and 1 tbsp. baking soda into the nopales in a non-reactive bowl.
- Rest 30 minutes. Rinse several times.
- Boil the nopales for 3 minutes in 2 qts of unsalted water.
- Drain and reserve.
Sauté the onion and garlic in some olive oil.
Add the diced tomatoes. (Pic3)
Simmer for 10 minutes.
Puree and optionally strain the liquid. (Pic4)
Reheat.

Pic5: add nopales, simmer
Pic6: poaching eggs
Pic7: served without eggs

Add 1 qt. water and the nopales.
Add S&P, epazote (or substitute) and season to taste.
Simmer 15 minutes over low heat. (Pic5)
Remove epazote. Substitutes can be left in.
Add the shrimp at the very end, just long enough to heat them through.
Don’t boil the shrimp.
Heap shrimp and nopales in the middle of a bowl.
Carefully pour some soup around. (Pic7)
optional:
- Optionally poach or soft-boil 1 egg per serving in the soup. (Pic6)
  Alternatively whisk 3 beaten eggs in the soup.
- Garnish with a poached or soft-boiled egg. (Pic1)
Serve immediately.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org