Shrimp Soup
1/2 pound shrimp, shelled
and deveined
4 cups chicken broth, divided use
1 1/2 cups seeded and chopped tomatoes
1/2 cup chopped onion
1 garlic clove, crushed
1 jalapeño, seeded and chopped (see note)
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon saffron
1/8 teaspoon white pepper
1 tablespoon cold water
1 teaspoon cornstarch
1/2 cup half-and-half
1/4 cup chopped flat-leaf parsley
- Place shelled and deveined shrimp, 1 cup
chicken broth, chopped tomato, chopped onion, crushed garlic
clove, seeded jalapeno, chopped cilantro, lemon juice, oregano,
and oil in a food processor or blender. Cover and blend until
smooth.
- In a saucepan heat the shrimp mixture,
3 cups chicken broth, salt, saffron, and pepper. Bring to a boil.
- Mix cold water and cornstarch; stir into
the shrimp mixture, stirring constantly. Boil for 1 minute. Remove
from the heat; stir in half-and-half. Sprinkle with chopped parsley.
Makes 4 servings.
Note: Working with jalapeños or
other chiles: Capsaicin is the ingredient in chiles that causes
the burning sensation associated with fresh peppers. It's a good
idea to use rubber gloves when handling fresh chiles. (Disposable
surgical gloves, available at most drugstores, work best for
this.) If you choose not to use gloves, be extremely careful
not to touch any part of your body, especially your eyes. After
you've finished handling the chiles, wash your knife and cutting
board with hot soapy water to ensure that there is no carry-over
to other foods that may come in contact with the peppers.
