KILLER SHRIMP AND CUMIN SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
30 cups chicken broth
1/3 cup rosemary
20 garlic cloves, minced
1 tablespoons black pepper
1 tablespoon celery seed
1 tablespoon cumin seed
3 teaspoons fennel seed
1 tablespoon dill weed
4 cups dry sherry or sweet marsala
2 6(oz) tomato paste
1 cube of butter
8 pounds shrimp
4 loaves French bread
DIRECTIONS:
1. Pour broth into a larger soup pot.
2. Mix in rosemary, garlic, pepper, celery seed, cumin seed, fennel seed, sherry, tomato paste, and butter.
3. Bring to a boil.
4. Reduce heat to low, and simmer for 1 hour, stirring occasionally.
5. Just before serving, stir in the shrimp.
6. Continue cooking for 5 minutes or so, or until shrimp are opaque.
7. Serve with bread for soaking up all the yummy broth.
ENJOY DAN:
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