Southwestern Shrimp Soup

• 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

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

sour cream, ground cumin, kosher salt, olive oil, garlic, tomatoes, black pepper, jalapenos, hominy, shrimp, fresh cilantro, lime

Taken from www.food.com/recipe/southwestern-shrimp-soup-295671 (may not work)