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Ingredients
- 250 g frozen peeled shrimp
- 1 pc red bell pepper
- 1 pc yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon ground smoked paprika
- 1 can red beans (400 g)
- 100 g sour cream
- 1 pc ripe avocado
- 100 g cherry tomatoes
- 1 tablespoon pickled jalapeño peppers
- 1 handful fresh cilantro
- 1 pinch salt and pepper
Instructions
- 1Core the bell pepper and cut it into small pieces. Peel and finely chop the onion, slice the garlic thinly.
- 2Heat oil in a pot. Add the chopped bell pepper and sauté for a few minutes, stirring occasionally. Then add the onion and let it become translucent.
- 3Add shrimp (or meat, depending on the variation) to the prepared vegetables and sauté briefly. Once the shrimp are opaque, add the garlic slices and fry together for another minute.
- 4Stir in tomato paste and ground smoked paprika, sauté for a minute, stirring constantly. Then pour in water or broth, add beans, and simmer briefly until the soup reaches the desired consistency.
- 5Preheat the oven to 200 °C. If preparing the nachos variation, spread tortilla chips on a baking sheet, top with the mixture, and sprinkle with grated cheese. Bake in the oven for about 10 minutes.
- 6Garnish the finished soup or baked nachos with sour cream, avocado slices, cherry tomatoes, jalapeños, and fresh cilantro. Serve with your favorite salsa.
Roman Vaněk
Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.