Q. Chepe's Mexican Grill has an outstanding shrimp soup. I would kill to get a copy of the recipe. It is full of shrimp, mushrooms and rice. Very filling but still light. Any chance you might be able to persuade them to share? I'd be eternally grateful! — Diane Amling, Marietta
A. Fortunately, no killing was necessary to acquire this recipe. Jose Rodriguez of Chepe's Mexican Grill was happy to oblige. The recipe below is for one serving of shrimp soup, a combination of ingredients the kitchen regularly has on hand.
To re-create it at home, you'll have to prepare Mexican rice and pico de gallo. Use your own recipe for Mexican rice or use a seasoned rice mix. Because your home version won't have the restaurant's Mexican rice, it won't taste precisely like the one at the restaurant, but it will still be delicious.
Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of" and the name of restaurant in the subject line.
Chepe's Shrimp Soup
Hands on: 15 minutes
Total time: 15 minutes
Serves: 1
1 1/2 cups low-sodium chicken broth
1/2 cup pureed canned chili-ready tomatoes (seasoned with garlic, cumin and salt)
1/2 cup prepared Mexican rice
2 tablespoons Pico de Gallo (see recipe)
1/4 cup chopped onions
1 1/2 tablespoons chopped cilantro
1/2 cup sliced button mushrooms
9 large shrimp
Fried corn tortilla strips, lime wedges, parsley, chili peppers for garnish
In a medium saucepan, combine broth, tomatoes, rice, Pico de Gallo, onions and cilantro. Bring to a simmer and cook 5 minutes. Add mushrooms and cook 3 minutes, then stir in shrimp and heat just until shrimp are opaque, about 3 minutes more. Serve garnished as desired.
Per serving: 398 calories (percent of calories from fat, 14), 53 grams protein, 45 grams carbohydrates, 4 grams fiber, 7 grams fat (trace saturated fat), 230 milligrams cholesterol, 578 milligrams sodium.
Chepe's Pico de Gallo
Hands on: 10 minutes
Total time: 10 minutes
Makes: 1 1/2 cups
1 large red tomato, cored and diced
1/2 medium white onion, diced
1/4 cup chopped cilantro
Juice of 1 lime
Salt
In a small bowl, stir together tomato, onion and cilantro. Season to taste with lime juice and salt. Use immediately or refrigerate for up to 3 days.
Per 2-tablespoon serving: 6 calories (percent of calories from fat, 9), trace protein, 1 gram carbohydrates, trace fiber, trace fat (trace saturated fat), no cholesterol, 13 milligrams sodium.
