HATCH CHILE SOUP WITH SHRIMP ENJOY DAN:

                      HATCH CHILE SOUP WITH SHRIMP by CHEF DAN:

Serves 4

SHRIMP INGREDIENTS:

1/2-pound shrimp

2 tablespoon olive oil

1 handful cilantro chopped

2 tablespoons lime juice

SOUP:

2 tablespoons olive oil

1/2-onion chopped

2 garlic cloves smashed

3 hatch chilies, (roasted over and 1open flame)

1(16 Oz) can chicken stock

1/2-cup coconut milk

Sea salt and ground black pepper to taste

1 (12 Oz) package frozen corn

1/4-cup crumbled feta cheese

DIRECTIONS:

1.   In a Ziploc bag mix together all shrimp ingredients + shrimp.

2.   Toss to coat and refrigerate for 1-2 hours.

3.   Add olive oil to a stock pot over medium-heat, when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Add chilies and cook 2 minutes, add garlic and sauté 1 minute.

6.   Add chicken stock and simmer for 30 minutes.

7.   Puree mixture with an immersion blender until smooth.

8.   Season with salt and pepper to taste.

9.   Add coconut milk, stir in corn and keep warm while you cook the shrimp.

10  Remove shrimp from Ziploc bag.

11  In skillet over medium-heat, add 1 tablespoon oil and when sizzling

12  Add shrimp; cook 1-2 minutes on each side.

13  Remove from skillet and place in a bowl.

14  Ladle soup into bowls on top of shrimp.

15  Top with crumbled feta cheese.

16  Serve with jasmine rice.

ENJOY DAN:                                                        EAT WELL AND LAUGH OFEN!!