Shrimp Soup with Caesera Sauce
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Soup |
* | ||
| ½ | pound |
shrimp
shelled, deveined, coarsely chopped |
*
|
| 4 | cups |
chicken broth
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
saffron threads
ground |
*
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
water
cold |
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | cup |
light cream (half&half)
|
|
| ¼ | cup |
parsley leaves
snipped |
|
| ¼ | cup |
sauce
caesera |
* |
|
Caesera Sauce |
* | ||
| 1 ½ | cups |
tomatoes
finely chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 | small |
garlic cloves
finely chopped |
*
|
| 1 | each |
jalapeño pepper
canned, seeded, finely chopped |
*
|
| ½ | teaspoon |
jalapeño pepper
liquid, canned |
|
| 1 | tablespoon |
cilantro
fresh, finely snipped |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
oregano
dried |
|
| 1 ½ | teaspoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Soup |
* | |
| 226.8 | g |
shrimp
shelled, deveined, coarsely chopped |
*
|
| 946 | ml |
chicken broth
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
saffron threads
ground |
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
water
cold |
|
| 5 | ml |
cornstarch
|
|
| 118 | ml |
light cream (half&half)
|
|
| 59 | ml |
parsley leaves
snipped |
|
| 59 | ml |
sauce
caesera |
* |
| 0 |
Caesera Sauce |
* | |
| 355 | ml |
tomatoes
finely chopped |
|
| 118 | ml |
onions
chopped |
|
| 1 | small |
garlic cloves
finely chopped |
*
|
| 1 | each |
jalapeño pepper
canned, seeded, finely chopped |
*
|
| 2.5 | ml |
jalapeño pepper
liquid, canned |
|
| 15 | ml |
cilantro
fresh, finely snipped |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
oregano
dried |
|
| 7.5 | ml |
vegetable oil
|
|
Directions
Soup:
Place shrimp, 1 cup of the broth and the Casera Sauce in blender container.
Cover and blend on high speed until smooth.
Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan.
Mix water and corn starch; stir into shrimp mixture.
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Remove from heat; stir in half and half.
Sprinkle with parsley.
Caesera Sauce:
Mix all ingredients in glass or plastic bowl.
Cover and refrigerate up to 7 days.
