CHARLIE'S SHRIMP SOUP
This is a relatively simple, uncomplicated recipe I came up with many years ago. I still fix this once or twice a year.
We have a "Soup Supper" with our church group and I'm always asked to bring this, so I think other people like it, too.
It's a bit of a "Mexican" dish.
Two 32 oz cans of no fat chicken broth
One or two cans of Original RO-TEL (Use "Extra Hot" if you dare, but stick with one can)
One whole sweet onion, chopped
One whole green bell pepper, chopped
One or two tsp salt, to taste
Two or three packages frozen, uncooked, shelled cocktail shrimp, not tiny shrimp, but little finger sized
Three packages Ramon Noodles, any flavor
Mix broth, onion, bell pepper, RO-TEL and salt in a large stock pot.
Bring to a boil and cook on medium heat for thirty minutes
Add frozen shrimp and reheat until just before boiling, but DO NOT BOIL
Crush Ramon Noodles in the packages, open and DISCARD
the flavor packs
Add noodles to soup, cover and simmer on low until noodles are soft and no longer floating on surfaceDO NOT BOIL
, noodles will turn to mush if boiled
Serve in stoneware bowls, if you have them, with small, round Tostitos white corn chips or equivalent
Do not put too many chips in soup at a time. Consume chips while still somewhat crisp, then add a few more
I've been known to consume four large bowls in succession. I do not recommend that
I have never done this, but I suspect a bit of lime, avocado and cilantro just might be appropriate in this.