Herbed Shrimp Soup
Source: Mexican Light Cooking by Kathi Long
Makes 6 servings

1 tablespoon olive oil
1 medium white onion, thinly sliced
1 pound ripe tomatoes, chopped
1 to 3 fresh OR canned jalapenos, seeded and minced (wear gloves when working with fresh chiles)
3 cups bottled clam juice
3 cups unsalted chicken broth
1 teaspoon dried marjoram OR oregano
1 pound medium shrimp, shelled and deveined
1 lime, cut into wedges

Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add tomatoes and jalapeno; cook 3 minutes longer.

Add clam juice, chicken broth and marjoram. Bring to a boil, reduce heat and simmer 5 minutes. Add shrimp and simmer about 5 minutes until pink, loosely curled and opaque throughout.

To serve, divide shrimp evenly among 6 bowls and ladle broth and vegetables over shrimp. Serve with lime to squeeze over soup.

Per Serving: 124 calories; 4 grams fat; 55 milligrams cholesterol; 471 milligrams sodium; 27 percent calories from fat.