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Ingredients
1-1/2 Pounds peeled devained Shrimp, 16/20 count
5 tablespoons green jalapeno Tabasco sauce (divided )
2 stalks of celery
1 white onion
1 bulb fresh fennel
3 roasted and peeled Pasilla chilies
4 cloves of garlic
2 bay leaf
1 pound fresh tomatillo
2 teaspoons dried thyme
2 teaspoons fennel seed
1 ounce dried shrimp
1 cup pine nuts
1 bunch of cilantro
1 bottle of clam juice (12 ounces)
1 quart chicken broth
1 1/2 cup frozen peas
Directions
Marinate shrimp in 2 1/2 tablespoons green jalapeno tabasco for at least 1/2 hour.
Meanwhile dice next five ingredients and saute in them in olive oil with bay leaf until soft; about 4 minutes.
Add pine nuts and continue cooking for 2 more minutes. Add thyme and fennel.
Add halved tomatillo, and cook for another two minutes.
Move mixture to a food processor or blender and add clam juice and process until smooth.
Return mixture to a 5 quart soup pan, add chicken broth and bring it to a slow boil.
Add peas, 1 cup of the chopped cilantro and the tabasco and reduce heat to a simmer.
Salt shrimp and saute in hot olive oil until just pink (undercooked).
Add shrimp to soup. Remove bay leaf and season with salt and pepper. Continue for another minute and serve.
Garnish with the rest of the cilantro and serve with white rice and sour cream if desired.
Provide green jalapeno pepper sauce for individual tastes. |
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