Southwestern Shrimp Soup Food

SOUTHWESTERN STIR-FRIED SHRIMP

Steps:

• In medium glass or plastic bowl, mix lime juice, cornstarch, cumin, salt and black pepper. Stir in shrimp. Cover and refrigerate 1 hour.
• Heat 12-inch nonstick skillet over medium heat. Add yellow and red bell peppers, onion, broth, garlic, red pepper and cilantro; cook and stir 2 minutes. Add shrimp mixture; cook and stir 3 to 4 minutes or until shrimp are pink and firm.

SHRIMP BISQUE

Steps:

• Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
• Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
• Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

SOUTHWESTERN CORN CHOWDER

Steps:

• Preheat oven to 500 degrees F.
• Put the oiled corn on a baking sheet and sprinkle it with salt and pepper. Put the oiled tomatoes on another baking sheet and roast them both for 10 to 12 minutes until the tomato skin blisters and the corn is lightly browned. In a medium skillet, grill the red pepper over medium-high heat until it is black on each side. Put the tomatoes and the pepper in the refrigerator, and peel them when they have cooled.
• Heat the butter in a large pot over medium heat and add the onion and garlic and saute. Add the flour and cook for 2 to 3 minutes. Add the chicken stock, roasted corn, peeled tomatoes, half-and-half, and 1 1/4 cups of the tortilla chip pieces and mix well. Pour this mixture in a food processor or blender* and puree until smooth. Strain the chowder, and then season it with cumin, chili powder, salt, and pepper, to taste. Peel and dice the roasted red pepper. Serve the soup topped with diced avocado, red pepper, and the remaining tortilla chip pieces. Serve immediately.

SOUTHWESTERN SHRIMP WITH SALSA

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add the shrimp; seal and turn to coat. Refrigerate for 30 minutes., Meanwhile, cook rice according to package directions., In a small bowl, combine avocado and lime juice; toss to coat. Add the remaining ingredients; gently stir to combine., Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers; place on greased grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-9 minutes or until shrimp turn pink, turning once. Serve with rice and salsa.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP

Steps:

• In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
• Serve garnished with tomatoes, avocado, and reserved whole shrimp.

SOUTHWESTERN SHRIMP SOUP

Steps:

• In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt.
• Cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat.
• Add the garlic and cook for 1 minute.
• Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer.
• Cook for 10 minutes.
• Add the jalapenos or hot sauce and hominy and simmer for 5 minutes.
• Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes.
• Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro.
• Serve the lime on the side.

SOUTHWESTERN SHRIMP BISQUE

Steps:

• 1. Heat the oil in large Dutch oven. Saute the onion until tender. Add the garlic and cook 1 more minute. Stir in the flour. Stir in stock, bouillon, chili powder, coriander, cumin and heavy cream. Bring to a boil reduce to a simmer and simmer 5 minutes.
• 2. Remove 1 cup of soup from pot and mix with sour cream. Add the mixture back to pot. Stir in the shrimp and cook until shrimp is pink about 3 minutes.
• 3. Serve garnished with cilantro