Fish Shrimp Habanero Soup
Two things that go hand in hand, winter and delicious soup recipes. A favorite soup recipe in our household is Fish Shrimp Habanero Soup. Shrimp and Tilapia Fish with a dash of habanero chile sauce makes this Mexican-Style soup amazingly good!
Over the years I tried several great shrimp soup recipes but a lot of them add a mixture of seafood creatures like octopus and squid. If you like that style this recipe is definitely not for you. When I modified this recipe I strictly wanted an abundance of shrimp! I’m calling out all shrimp lovers here. Ever order a “Caldo de Camaron” at a restaurant to only find out that there is only five shrimp swimming in your bowl? Well…yeah…your not going to get that here. That’s the beauty about homemade! You make it yours.
Just a quick warming here: Soup is SPICY! For those that do not desire a whole lot of spice I will show you later a quick fix.
Great recipe to bring the family together and get cozy up with a nice Mexican-Style Fish Shrimp Habanero Soup.
Feedback is always welcome, feel free to comment or share! Cheers to great food!
- 2 lbs raw shrimp peeled and divined
- 3 Roma tomatoes diced
- 1 half red onion diced
- Juice of 10 limes
- 4 red potatoes or Idaho potatoes bite size
- 2 Green onions chopped
- Himalayan salt or sea salt
- 5 carrots slide straight cut
- 2 Pato sauce cans (Mexican-style tomato sauce)
- 4 Tilapia Fish filets
- 1 Habanero
- 2 Garlic cloves
- 2 tbs Olive oil
- Cilantro for garnish
Peel raw shrimp and rinse. Add Sea salt to seasoned the shrimp and set aside in a bowl.
Rinse and seasoned Tilapia Fish with salt and it to the bowl of shrimp.
Add the juice of 10 limes, 2 garlic cloves, and 1 Habanero to a blender at high speed for about a minute. Remove the seeds of the Habanero if you want to kick it down a notch on the spice level. (I would use gloves to do this)
Pour the juice over the fish shrimp bowl and set aside allowing them to marinate.
In a large cooking pot add the carrots and potatoes. Fill with water enough to cover the carrots and potatoes at least 1 inch above. add about 1 teaspoon of sea salt to the water and boil at a low-medium heat. (about 20 minutes)
In a separate sauce pan heat up olive oil at a medium high heat. Add in the red onions for about 30 seconds then add in the tomatoes and green onions. Continue to stir for about 2 minutes or until the tomatoes start to look mushy. Add in the Pato Sauce (tomato sauce), if less heat is desire add only ONE can of Pato Sauce instead of two. Lower the heat to low and stir for an additional two minutes.
Check your carrots and potatoes by using the fork test. Add in the sauce mixture to the pot and stir.
Add the Tilapia fish to the pot.
Bring the pot to boil.
Remove any excess lime juice from the shrimp bowl by using a colander.
Add shrimp and stir. Immediately after, turn off the stove and cover your pot. By turning off the heat immediately after adding the shrimp, you will allow the shrimp cook but not overcook. Allowing 10 to 15 minutes to cool down before serving.
You are done! Ready to serve your Fish Shrimp Habanero Soup with tostadas or saltine crackers on the side and garnish with cilantro.
Serves 6 to 8 bowls…Enjoy!