Shrimp Sopa Seca Recipes

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SOPA SECA



Sopa Seca image

Pasta. That's not Mexican, right? Think again. You see it in homes throughout Mexico, one of the many foreign foods that we have welcomed into our cuisine and something I ate growing up. We call this Mexican comfort food, funnily enough, sopa seca, which means "dry soup."

Provided by Aarón Sánchez

Yield 2 servings as a side or snack

Number Of Ingredients 16

Roasted Tomato-Chile de Arbol Salsa:
1 pound plum tomatoes (about 4)
3 to 6 chiles de arbol, depending on how spicy you like it
2 tablespoons olive oil
1 medium white onion, chopped
4 garlic cloves, crushed
1/2 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Sopa Seca:
1/4 cup canola oil
1 cup small shaped pasta such as melon seeds, orzo, or alphabets
1/2 cup Roasted Tomato-Chile de Arbol Salsa
2 cups chicken stock (low-sodium store-bought is fine)
1 tablespoon chopped fresh cilantro
A handful of shredded cotija or queso fresco (preferably the Cacique brand, or pecorino, Parmesan, or lightly salty feta

Steps:

  • Heat the oil in a Dutch oven or medium pot over medium-high heat until it ripples. Add the pasta and cook, stirring constantly, until the pasta is golden, about 3 minutes.
  • Scoop out and discard 2 tablespoons of the oil. Add the Roasted Tomato-Chile Arbol Salsa and cook for 2 minutes, stirring the whole time. Pour in the chicken stock and let the liquid come to a simmer. Cover the pot and cook, stirring once in a while, until the liquid is absorbed and the pasta is tender, about 20 minutes.
  • Divide the pasta between two bowls and garnish with the cilantro and cheese.

SOPA SECA "DRY" SOUP



Sopa Seca

Provided by Food Network

Time 1h

Number Of Ingredients 8

1 large tomato
1 large jalapeno chile
1 small onion, coarsely chopped
1 large garlic clove
6 sprigs of cilantro
1/4 cup vegetable oil
1 7-ounce package small shaped pasta such as melon seeds or alphabet
2 cups chicken stock or water

Steps:

  • Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
  • Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.

SOPA SECA: MEXICAN NOODLE CASSEROLE



Sopa Seca: Mexican Noodle Casserole image

Made by lightly frying vermicelli noodles and then cooking them in a rich broth flavored with spices, chipotle and tomatoes, sopa seca is considered comfort food in Mexico. We added smoked turkey to the mix, topped the noodles with grated Cheddar, and finished cooking in the oven for a cheesy, bubbly finish.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil, plus extra for pan
12 ounces fideos (bundled vermicelli)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon dried oregano, preferably Mexican
1 teaspoon New Mexican chili powder
1 bay leaf
1 1/2 cups canned whole tomatoes
1 to 2 chipotles en adobo sauce, minced
1 1/2 cups chicken broth, homemade, or low-sodium canned
1 teaspoon kosher salt
Freshly ground black pepper
2 cups shredded smoked turkey
1 cup coarsely grated cheddar cheese (4 ounces)
Mexican crema, or sour cream thinned with a bit of milk, optional

Steps:

  • Preheat the oven to 375 degrees F. Brush a 9-inch square baking dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them with tongs, until golden brown on both sides, about 5 minutes. Transfer the bundles and any broken pieces to a plate. Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Crush the tomatoes over the pot with your hand and add them to the pot along with their juices. Add the chipotles, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, breaking up the fideos with a spoon, for about 5 minutes. Stir in the turkey. Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. If desired, serve with some crema drizzled over the top. Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved

SOPA SECA



Sopa Seca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1/2 pound dried coiled egg noodles, such as vermicelli or capellini
1/4 cup vegetable oil
1 yellow or white onion, minced
1 clove garlic, minced
2 fresh Anaheim chiles, seeded and chopped
1 chayote (see note)
2 firm-ripe tomatoes, seeded and chopped
1/2 teaspoon dried oregano
2 cups chicken broth
Salt and pepper

Steps:

  • Note: Chayote is a type of squash; leaving the peel on adds color to this dish, but some find the skin to be "slimy" when cooked so it can be peeled if desired. If chayote is unavailable, use zucchini or crookneck squash.
  • Put noodles in a sealable plastic bag and break into small pieces by rolling with a pin or crushing with your hands. Heat the oil in a large frying pan over medium-high heat and add onion, garlic, and chiles. Cook, stirring often, until vegetables are softened, about 5 minutes. Add noodles and stir until lightly toasted and well coated with oil. Add chayote, tomatoes, oregano, and broth; cover and let simmer until almost dry (about 15 minutes). Season with salt and pepper, and serve.

MEXICAN-STYLE RICE (SOPA SECA)



Mexican-Style Rice (Sopa Seca) image

"Sopa seca" literally translates to "dry soup". A friend of ours from Mexico served this delicious rice sidedish to us and I enthusiastically went about finding a recipe for it. This is from the cookbook Mexican: Healthy Ways With a Favourite Cuisine by Jane Milton. A more glutinous rice dish than the ever popular Spanish rice. Is this an authentic Mexican recipe? I don't know, but I do know we like this dish!

Provided by COOKGIRl

Categories     White Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup long grain white rice
7 ounces fresh tomatoes or 7 ounces canned tomatoes, okay to include the juice
1/2 white onion, coarsely chopped
1 -2 garlic clove, cut up roughly
2 tablespoons olive oil
2 cups vegetable stock (try to use homemade stock for really good flavor!) or 2 cups chicken stock (try to use homemade stock for really good flavor!)
1/2 teaspoon salt
1 fresh chili pepper, of your choice (we like jalapeno for kick)
3/4 cup fresh green peas or 3/4 cup frozen green pea
fresh ground black pepper

Steps:

  • In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
  • Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.).
  • In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.
  • Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.
  • Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
  • *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.
  • The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much.
  • Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side.

Nutrition Facts : Calories 270.9, Fat 7.3, SaturatedFat 1.1, Sodium 298.5, Carbohydrate 45.5, Fiber 3, Sugar 4.1, Protein 5.6

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

MEXICAN SHRIMP SOUP (SOPA DE CAMARON)



Mexican Shrimp Soup (Sopa de Camaron) image

Mexican soup (sopa de camaron) with fresh gulf shrimp, white onion, carrots, potato, garlic, smoky guajillo chiles, and fresh epazote is full of flavor.

Provided by 73eliesheva

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h5m

Yield 4

Number Of Ingredients 11

2 cups water
3 ounces guajillo chile peppers, seeded and deveined
2 quarts water, divided
1 tablespoon oil
2 large carrots, peeled and cubed
1 large potato, peeled and cubed
½ white onion, chopped
3 cloves garlic, diced
2 cubes chicken bouillon
1 sprig fresh epazote leaves
1 pound Gulf shrimp

Steps:

  • Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl.
  • Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 24.1 g, Cholesterol 172.9 mg, Fat 4.8 g, Fiber 3.7 g, Protein 21.7 g, SaturatedFat 0.9 g, Sodium 825.4 mg, Sugar 4.2 g

SOPA DE CAMARONES (SHRIMP SOUP)



Sopa de Camarones (Shrimp Soup) image

My daughter and I came up with this shrimp soup recipe when she was younger, and it's been a favorite with family and friends ever since. This sopa de camarones may even be tastier as leftovers the next day! -Patti Fair, Valdosta, Georgia

Provided by Taste of Home

Categories     Lunch

Time 2h20m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons butter
3 celery ribs, sliced
1 small onion, chopped
1/3 cup lemon juice
6 garlic cloves, minced
1 to 2 tablespoons sugar
2 cans (14-1/2 ounces each ) Mexican petite diced tomatoes, undrained
1 pound peeled and deveined cooked shrimp (61-70 per pound)
1 can (6 ounces) tomato paste
Hot cooked rice
Optional: Lime wedges and chopped cilantro

Steps:

  • In a large skillet, heat butter over medium heat. Add celery and onion; cook and stir until crisp-tender, 3-4 minutes. Add lemon juice, garlic and sugar; cook 1 minute longer. , Transfer to a 3- or 4-qt. slow cooker. Add undrained tomatoes, shrimp and tomato paste. Cook, covered, on low until heated through, 2-3 hours. Serve with rice and, if desired, lime wedges and chopped cilantro.

Nutrition Facts : Calories 313 calories, Fat 11g fat (6g saturated fat), Cholesterol 195mg cholesterol, Sodium 712mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 28g protein.

"DRY" MEXICAN NOODLE SOUP (SOPA SECA DE FIDEOS)



Not your traditional soup: the Mexican name of this recipe literally translates as "dry soup" so there is no liquid. Fideo noodles are fried, then stirred into a quick tomato sauce and simmered until noodles absorb it. Serve with grated aged cheese.

Provided by Josefina Mijares

Categories     Soups, Stews and Chili Recipes     Stews

Time 50m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (7 ounce) package fideo noodles
¼ white onion, roughly chopped
1 clove garlic, sliced
1 ¼ cups tomato puree
2 bay leaves
¾ cup water
1 teaspoon chicken bouillon granules
1 pinch salt to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add noodles; fry until golden brown, about 4 minutes. Transfer to a bowl and set aside. Add onion and garlic to the skillet. Cook and stir until translucent, about 5 minutes. Add tomato puree and bay leaves; cook until heated through, about 3 minutes.
  • Pour tomato mixture carefully into a blender; add water. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the skillet; add bouillon and salt. Bring to a boil. Reduce heat to low and add the fried noodles. Cook until the noodles are tender and have absorbed most of the tomato sauce, about 15 minutes more.

Nutrition Facts : Calories 249 calories, Carbohydrate 45.8 g, Cholesterol 0.1 mg, Fat 4.4 g, Fiber 3.3 g, Protein 8.3 g, SaturatedFat 0.8 g, Sodium 447.9 mg, Sugar 6.5 g

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