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!!
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