Cold Shrimp Soup

1 cup rock shrimp
1 teaspoon salt
juice of one lime
1 teaspoon lime zest
4 cups boiling water

In a medium sized sauce pan, bring water to a boil. Add salt, lime juice & lime zest to water. Add
shrimp and cook for 1 ½ to 2 minutes. Strain and chill with cold ice water. Set aside.


  • 4 small Roma tomatoes, cored & finely diced
  • 1 large cucumber, peeled, seeded and diced
  • 3 tablespoons fresh cilantro, chopped
  • 2 tablespoons red onion, finely diced
  • 1 Jalapeno, seeded & finely diced (for a milder version, 2 tablespoons canned Ortega chiles may be substituted)
  • 1 lemon, juiced
  • 2 6-ounce cans of tomato juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 1 teaspoon fresh mint, chopped


    Combine all of the above ingredients by hand. Refrigerate for 2 hours. Add shrimp, combine well.
    Ladle into bowls and garnish with sour cream.

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