Joses Blue Sombrero Shrimp Soup Food

JOSE'S BLUE SOMBRERO SHRIMP SOUP

Steps:

• In a large saucepan, combine water and tomato sauce.
• Add salt to taste and bring to a boil.
• Add shrimp and cook 3 minutes.
• Strain shrimp from stock (saving stock).
• Place stock back into saucepan and keep warm with low heat.
• Cool shrimp in ice water.
• Peel shrimp when cool and set aside, discarding shells.
• Between 4 large bowls, divide tomato, onion, jalepeno, cilantro and avocado.
• Put shrimp back into warm broth to rehat for approximately 1 minute.
• Divide shrimp and broth among bowls.
• Float a lime slice in each bowl.
• Serve with a lime wedge along side and with crackers or tortilla strips if desired.

CREAM OF SHRIMP SOUP

Steps:

• Heat 1 T olive oil over medium heat in a large saucepan.
• Add reserved shrimp shells and saute'stirring for 5 minutes.
• Add stock, vermouth, and bay leaf.
• Bring to a boil, reduce heat and simmer 25 minutes.
• Strain stock into a bowl.
• Heat remaining T olive oil in the same saucepan over medium heat.
• Add onion, carrot, and garlic, saute' 5 minutes.
• Add tomatoe paste and cayenne, blending well.
• Add tomatoes with juices and shrimp stock.
• Simmer 5 minutes.
• Melt butter in a large skillet over medium heat and add shrimp.
• Saute 2 minutes.
• Remove from heat.
• Add brandy and carefully ignite.
• After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
• Place 6 shrimp in a bowl and set aside.
• Mix remaining shrimp into soup.
• Add cream to skillet, bring to boil and add to soup.
• In a food processor or blender, puree soup in batches.
• Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
• Bring to a simmer.
• Season to taste.
• Ladle into bowls, topping each bowl with 1 reserved shrimp.