 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
Yummy! Serving amounts are an approximation. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
2 celery ribs, chopped |
1/2 cup chopped carrot |
2 garlic cloves, minced |
1/2 cup white wine |
1/2 cup water |
3 1/2 cups fish stock (or vegetable stock) |
1/4 cup tomato paste |
1 cup half-and-half |
1/4 cup flour |
1/2 teaspoon lemon juice |
2 lbs cooked shrimp, peeled and deviened |
1/4 teaspoon salt (or more to taste) |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
1 teaspoon dried cilantro |
1/8 teaspoon chili powder |
1/2 cup light sour cream |
Directions:
1. In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes.
2. Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft.
3. Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through.
4. Add the sour cream. Stir well; remove from heat.
5. Puree in batches, if necessary in blender or food processor.
|
|