This is an incredible recipe! Seriously.
I was reading through recipes in (none other than) Cooking Light magazine. I was intrigued by simmering the onions, shrimp shells, garlic and jalapenos and then discarding all of it…what is left is an amazing broth. The heat from the jalapeno is perfect. Add the acidity from the lime and the fat from the avocado and your taste buds will be in heaven.
Laurie doesn’t care for fish so I omitted the snapper – I’m sure it’s just as great with but it’s not missed at all. Be sure to crush the garlic instead of chopping it – it adds a deeper garlic flavor. We had it with crusty french bread and a savignon blanc. One of the best soups I’ve made in a while.
Original post Januay 10, 2014