3 quarts of water

2 tomato bouillon cubes

4 medium potatoes, cubed

1 large chopped tomato

1 cup of chopped or baby carrots

½ onion, you don’t have to chop this. Just peel away hard outer shell and place in pot.

3-4 cloves of whole garlic

1 whole fresh jalapeño (optional)

½ tsp of Comino (cumin)

Salt and pepper to taste

2 cups of leafy green cabbage

2 lbs of shrimp - peel and de-vein prior to cooking

½ cup of chopped cilantro

Method:

Fill 6 quart cooking pot with 3 quarts of water. Add bouillon cubes, tomato, potatoes, carrots, onion, garlic, jalapeño (optional), cumin, salt and pepper to taste. Bring to a boil.

Cook until potatoes and carrots are slightly tender.

Add cabbage and cilantro and cook for an additional 8 minutes.

Add shrimp last. Bring to a boil and cook for an additional 2 – 3 minutes.

Garnish with diced avocado and cilantro.