Shrimp Soup

1	lb. raw medium shrimp
2	Tbls olive oil
½	medium onion, chopped
2	cloves fresh garlic, peeled and minced 
3-4	ripe tomatoes, chopped
3 	cups chicken stock (or 3 cups water with 2-3 tsp. chicken soup base
1 	tsp, dried epazote or 1 TB fresh 
3 	cups cooked white rice

Heat the olive oil in a stockpot over medium-high heat. Add the onion and garlic and cook until lightly browned, about 5 minutes. Add the tomatoes and cook an additional 5 minutes. We removed the skins from the tomatoes by plunging briefly in boiling water, and we discarded about half the seeds during chopping, which made for a nice, sweet-flavored soup. Pour in the chicken stock, reduce heat to low, let simmer for 15-20 minutes. Add the shrimp (we deveined our shrimp and removed all the shell but left the tail, as leaving some shell does add extra shrimp flavor to this quick-cooking soup) and epazote and cook until the shrimp are cooked through, 5-10 minutes more depending on the si?e of the shrimp Serve over a small scoop of rice or stir the hot cooked rice into the soup before serving. 

Rosa used to go to the river early in the morning is the soup her mom made with the shrimp they

Prep, time: 10 minutes Cooking time1 27-37 minutes 
Serves: 	6