Shrimp Soup With Caesera Sauce

Recipe Ingredients

		Soup
1/2 lb	227g / 8oz	Raw shrimp - *
4 cups	948ml	Chicken broth
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Saffron - ground
		Pepper - dash of
1 tablespoon	15ml	Cold water
1 teaspoon	5ml	Cornstarch
1/2 cup	118ml	Half and half
1/4 cup	59ml	Parsley - snipped
1/4 cup	59ml	Caesera sauce - below
		Caesera Sauce
1 1/2 cups	93g / 3.3oz	Tomatoes - finely chopped
1/2 cup	31g / 1.1oz	Onion; chopped - 1 med
1		Garlic; sm. - fine chop
1		Jalapeno chile; canned - **
1/2 teaspoon	2.5ml	Jalapeno chile liquid - canned
1 tablespoon	15ml	Cilantro; fresh - fine snipped
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Oregano leaves - dried
1 1/2 teaspoons	7.5ml	Vegetable oil.

Recipe Instructions

* Shrimp should be deveined and shelled and coarsely chopped.

** Jalapeno Pepper should be seeded and finely chopped. FF

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.

Source:
CHEF DU JOUR NORMAN VAN AKENSHOW #DJ9361

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