Southwestern Shrimp Soup - cooking recipe

Ingredients

1/2 cup sour cream
1 teaspoon ground cumin
1 3/4 teaspoons kosher salt
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 (14 1/2 ounce) can diced tomatoes, undrained
1/4 teaspoon black pepper
2 jalapenos, seeded and thinly sliced (or hot sauce to taste)
1 (15 1/2 ounce) can hominy, drained
1 lb fresh medium shrimp or 1 lb thawed frozen medium shrimp, peeled and deveined
1/2 cup fresh cilantro leaves
1 lime, quartered

Preparation

In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
Cover and refrigerate.
Heat the oil in a large saucepan over medium-high heat.
Add the garlic and cook for 1 minute.
Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
Cook for 10 minutes.
Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
Serve the lime on the side.