Mexican Shrimp Stew

Although it is spring, you wouldn't know it if you looked outside here in North Idaho. It is 45 degrees and has been raining all day! It feels like a soup day! I made this soup for my sisters over the weekend, they both loved it and even had seconds! It is pretty spicy, if you don't like the heat you can omit the chipotle peppers.

Spicy Shrimp Stew

2 tsp. Olive oil

1 Onion

2 Stalks celery

4 Carrots

2-3 TBSP. Chipotle chile's in adobo (it is tricky to find these clean, but it can be done!)

2 tsp. Cumin

2 tsp. Chili powder

4 Cloves garlic

4 C. Chicken Stock

1 14.5 oz can Fire roasted tomatoes

1 Tbsp. Lime juice

Salt and Pepper

1 LB. Shrimp (I used medium raw)

Cilantro and avocado for garnish

Pre-chop all your veggies into even chunks. Heat the oil in a large pot, add the veggies, garlic, spices and chile's. Saute over medium heat for about 6-8 minutes or until the carrots just start to get soft. Add the tomatoes and stock. Cook until the veggies are soft, an additional 15-20 minutes.

Peel and rinse the shrimp and add them to the stew along with the lime juice. Cook for about 4 minutes until the shrimp are pink and cooked through.

Serve into bowls and top with cilantro leaves and avocado chunks.