Thursday, March 10, 2016

Big Shrimp Basil Soup



·       2 tbsps butter
·       2 stalks celery (finely chopped, 1 cup)
·       purple onion (large, chopped, 1 cup)
·       1/2 sweet pepper (green, finely chopped, 1/2 cup)
·       2 tbsps all-purpose flour
·       2 cups water
·       16 ozs clam juice
·       2 tsps old bay seasoning
·       1 tsp dried basil (crushed)
·       11/2 lbs large shrimp (in peeled with tails on)
·       12 ozs frozen whole kernel corn
·       2 tbsps capers
·       8 ozs mascarpone
     Fresh Basil Leaves (optional)

Directions

  1. Melt butter in a large pot over medium heat. Add onion, celery, and sweet pepper. Cook and stir for 5 minutes or until tender. Stir in flour until coated. Add water, clam juice, seasoning, and basil. Bring to boiling; reduce heat.
  2. Stir in shrimp, corn, and capers. Cook for 2 to 5 minutes or until shrimp are bright pink. Remove from heat. Stir in cheese until melted. Top with fresh basil, if desired.

Tips.

  1. I am NOT a fan of capers at ALL.  So I did NOT put them in and it turned out delicious!
  2. I used Trader Joe's shrimp - uncooked Argentinian Red Shrimp.  They are peeled and deveined.  Takes the mess out of all the shrimp prep. 
  3. Double the recipe to have left overs!

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