Shrimp Tortilla Soup

From the kitchen of Barbara Ann Skalak

This hearty and delicious version of tortilla soup makes a great appetizer or entree and leftovers are even better! Spices and amount of chopped jalapenos can be adjusted to deliver as much zip as your taste requires.

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

Peel and devein shrimp and set aside. In small bowl, combine paprika, cayenne and white pepper, oregano, salt, garlic powder and sugar and set aside. Cut tortillas into 1/2 inch strips. In 4-quart Dutch oven or other heavy pot, heat oil to just below boiling. Fry strips until golden brown; drain well. Allow oil to cool, remove all but 3/4 cup. Return pot to heat; add scallions, onion, cilantro and jalapeno and saut 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, top with shredded cheese and avocado.