Shrimp soup

4 servings

Ingredients

Quantity Ingredient
½ pounds Raw Shrimp; *
4 cups Chicken Broth
½ teaspoon Salt
⅛ teaspoon Saffron; Ground
1 x Pepper; Dash Of
1½ cup Tomatoes;Finely Chopped
½ cup Onion; Chopped, 1 Med
1 each Clove Garlic; Sm., Fine Chop
1 each Jalapeno Chile; Canned, **
½ teaspoon Jalapeno Chile Liquid;Canned
1 tablespoon Cold Water
1 teaspoon Cornstarch
½ cup Half & Half
¼ cup Parsley; Snipped
¼ cup Caesera Sauce; Below
1 tablespoon Cilantro; Fresh,Fine Snipped
1 tablespoon Lemon Juice
½ teaspoon Oregano Leaves; Dried
1½ teaspoon Vegetable Oil.

Directions

SOUP

CAESERA SAUCE

* Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped.

~------------------------------------------------------ ~----------------- SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender container. Cover and blend on high speed until smooth. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture. Heat to boiling, stirring constantly.

Boil and stir for 1 minute. Remove from heat; stir in half and half.

Sprinkle with parsley. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

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