Shrimp Tortilla Soup

ingredients

1 1/2 pounds medium shrimp
1 1/2 T. paprika
1 t. cayenne pepper
1 1/4 t. white pepper
1 1/2 t. ground oregano
1 T. salt
2 T. garlic powder
1 1/4 t. sugar
12 corn tortillas
2 c. oil
1 large bunch scallions, finely chopped
2 1/2 c. chopped onion
1 c. chopped cilantro
2-3 finely chopped jalapenos
2 large cans crushed tomatoes
3 c. tomato juice
3 c. water
1 lb. monterrey jack cheese, shredded
3 avacados, diced

directions

Peel and devein shrimp and set aside. Combine spices and set aside. Cut up tortillas into strips and fry in oil. Drain well and cool. Remove the oil except for 3/4 cup. Saute scallions, onion, cilantro and jalapenos in oil. Stir in tomato and spices and simmer for 10 minutes. Add tomato juice and water and simmer an additional 10 minutes. Add shrimp and cook about 5 minutes until pink. To serve, place a layer of tortilla strips in bowl and ladle soup over top. Top with cheese and avacado.

Source: Leslie