Soup with shrimp and onions marinated in lime juice

Ingredients:

• 450 g medium shrimp, peeled and deveined
• 2 small red onions (1 thinly sliced ​​into half rings, 1 chopped)
• 2 tbsp freshly squeezed lime juice + wedges for serving
• 2 tsp chili powder
• 3 tbsp. l. olive oil
• 1/4 cup chopped fresh cilantro leaves + 2 tsp chopped stems
• 2 plum tomatoes, cut into pieces
• 4 cups lightly salted chicken broth
• 600 g potatoes, peeled and diced
• 1 avocado, diced
• 0.5 cups fried corn kernels

Preparation:

1. Toss the red onion rings in a bowl with the lime juice and 1/4 teaspoon salt; set aside. Pat the shrimp dry and sprinkle with salt and 1/2 teaspoon chili powder. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add half the shrimp and cook until pink, about 1 minute per side.
2. Using a slotted spoon, transfer to a plate. Repeat with the remaining shrimp. Cover loosely with foil to keep warm.
3. Add the remaining 1 tablespoon of olive oil to the pan. Add the chopped red onion and cilantro stems and cook, stirring, until the onion is softened, about 3 minutes. Add the remaining 1.5 teaspoons of chili powder. Add the tomatoes and cook until they begin to soften, 2 to 3 minutes.
4. Add 1 cup water, chicken broth, potatoes, and a large pinch of salt. Cover and bring to a boil. Remove the lid and reduce the heat; simmer until the potatoes are tender, 8 to 10 minutes.
5. Mash about half the potatoes with a potato masher. Simmer over low heat until thickened, 2-3 minutes, then season with salt.
6. Mix cilantro leaves with red onion. Arrange the shrimp and ladle the soup into bowls. Top with pickled onions, avocado, and corn kernels; serve with lime wedges.