1 1/2 pounds medium shrimp
1 1/2 tablespoons paprika
1 teaspoon cayenne pepper
1 1/4 teaspoons white pepper
1 1/2 teaspoons ground oregano
1 tablespoon salt (or to taste)
2 tablespoons garlic powder
1 1/4 teaspoons sugar
12 corn tortillas
2 cups peanut oil
1 large bunch scallions, finely chopped
2 1/2 cups chopped onion
1 cup chopped cilantro
2-3 finely chopped jalapeños
6 cups chopped tomatoes
3 cups tomato juice
1 pound Monterey jack cheese, shredded
3 avocados, diced

Peel and devein shrimp and set aside. In small bowl, combine paprika, cayenne and white pepper, oregano, salt, garlic powder and sugar. Set aside. Cut tortillas into 1/2-inch strips. In 4-quart Dutch oven or heavy pot, heat oil to just below boiling. Fry strips in two batches until golden brown; drain well. Allow oil to cool, then remove all but 3/4 cup of oil. Return pot to heat; add scallions, onion, cilantro and jalapeño and sauté until the onion is just transparent. Stir in tomatoes and reserved spice mix and simmer about 10 minutes, stirring occasionally. Add tomato juice and three cups of water and simmer another 10 minutes. Add shrimp and cook five more minutes or until shrimp are pink and done. To serve, place a layer of tortilla strips in bottoms of soup bowls. Ladle in soup, then top with shredded cheese and avocado.

Serving size: 1 cup. Per serving: 474 calories, 25.7 g protein, 10.4 g fat, 62.8 g carbohydrates, 7.4 g fiber, 1,815 mg sodium, 129 mg cholesterol

Donna L. Zabojnik, Navarro County Electric Cooperative