Joses Blue Sombrero Shrimp Soup Recipes

JOSE'S BLUE SOMBRERO SHRIMP SOUP

Steps:

• In a large saucepan, combine water and tomato sauce.
• Add salt to taste and bring to a boil.
• Add shrimp and cook 3 minutes.
• Strain shrimp from stock (saving stock).
• Place stock back into saucepan and keep warm with low heat.
• Cool shrimp in ice water.
• Peel shrimp when cool and set aside, discarding shells.
• Between 4 large bowls, divide tomato, onion, jalepeno, cilantro and avocado.
• Put shrimp back into warm broth to rehat for approximately 1 minute.
• Divide shrimp and broth among bowls.
• Float a lime slice in each bowl.
• Serve with a lime wedge along side and with crackers or tortilla strips if desired.

CAROLINA SHRIMP SOUP

Steps:

• In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

SHRIMP BISQUE

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir 1/2 cup hot soup into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired.