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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A creamy shrimp and bean soup. When you are looking for some great comfort food with the flavor of Mexico, this is the one. My friends were vacationing in Puerto Vallarta, Mexico and they were served this soup. Read more . This is our version of that wonderful soup. It has never failed to get rave reviews from friends and family. Ingredients:
1 large onion, diced |
4 tablespoons butter |
1 30 ounce can of peruvian or pinto beans |
1/2 pound medium size raw shrimp |
16 oz carton sour cream |
salt and pepper to taste |
Directions:
1. Melt butter in heavy 2 quart pot.
2. Cook onions until they are caramelized.
3. Add beans, salt and pepper.
4. Bring to boil.
5. Reduce heat.
6. Add sour cream and shrimp.
7. Boil gently until shrimp turns pink, approximately 20 minutes.
8. Top with shredded Monterey cheese and crushed red peppers.
9. The only liquid in this is what is in the can of beans and the sour cream so boil gently to cook the shrimp.***
10. I fixed this the other day and when I got ready to add the shrimp I discovered I had mistakenly purchased pre-cooked shrimp instead of raw.
11. I added the sour cream and then let the beans boil slowly for 5 minutes then added the half pound of pre-cooked shrimp.
12. I turned the burner to low and let it set until the shrimp was heated through and it was great.
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