Sopa de Camarones (Shrimp Soup)
My daughter and I came up with this soup recipe when she was younger, and it's been a favorite with family and friends ever since. It may even be tastier as leftovers the next day! —Patti Fair, Valdosta, Georgia
Ingredients
- 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
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