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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Great for those who love shrimp soup. Found in Penzeys Winter 2007 Catalog. Ingredients:
1 (16 ounce) can diced tomatoes with juice |
1 (16 ounce) can tomato sauce |
4 cups water |
1 lb medium cooked shrimp, shelled and deveined, cut into bite-sized chunks |
2 teaspoons seafood soup base |
1 red bell pepper, chopped |
1 banana pepper, chopped |
1 small onion, chopped |
1/4 cup fresh cilantro leaves, stems removed |
1 teaspoon turkish oregano |
1/2 teaspoon ground cumin |
1 cup sour cream |
1 tablespoon sugar |
2 cups cooked rice (optional) |
Directions:
1. Pour the canned tomatoes, along with their juice, tomato sauce and water into a soup pot, bring to a boil over medium high heat, then reduce to a simmer.
2. Add seafood base.
3. Remove the cores and seeds from the peppers and chop them and the onion.
4. Place in a blender or food processor with the cilantro, oregano and cumin.
5. Pulse until finely pureed.
6. Add to the soup, stir to blend, then taste.
7. Add the cooked shrimp to the soup, warm 5-10 minutes on low.
8. Whisk in sour cream and sugar.
9. To serve, place a spoonful of cooked rice in each bowl and top with hot soup. If the rice was refrigerated, let it come to room temperature while the soup is cooking.
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