I love the local weather folks. Yesterday I listened to them covering the upcoming drop in temperatures precipitation and slight possibility of icy-white stuff as a certain end of the world weather event. For the moment (noon on Saturday Jan 13, 2024) I will stick to laughing about their Histrionics (a fifty-cent word) and maybe regret it when the world actually comes to an icy end early next week. I guess I will also make another pot of this excellent shrimp soup while I wait.
I am hoping this post makes it to you guys after we dodge the frozen rain and sleet bullet that the weather guys have talked about for several days now. I prefer balmy cloud free days and as one who lived in McHenry, Illinois during the blizzard winter of 1979, when we had over 120 inches of snow and a plus-thirty-day period in mid January through February when McHenry's high for the day never made it above Zero degrees F, I promise you I will never complain about missing snowy-icy weather.
Ingredients:
1/2 Green Bell Pepper, chopped
1/2
Red Bell Pepper, chopped
5 large White Mushrooms, diced
1
medium Onion, diced
2 Tablespoons Butter
1 medium Zucchini,
diced into 1/2 inch pieces
1 pound raw shrimp
1 cup dark
chicken (already cooked)
1 quart Chicken broth
12 ounces
Monterrey Jack Cheese
3 ounces Pancho’s white queso cheese
To
taste - Salt, Black Pepper, Lawry’s Garlic Salt, and Slap Ya Momma
Cajun Seasoning
Directions:
Prep Onion, Both Bell Peppers, and
Mushrooms. Peel, season and set shrimp aside. Sauté vegetables in
butter, until tender. Add chicken and broth to soup pot. Cook at a
medium heat with lid for 30 minutes
Add cubed zucchini and cook for another 20 minutes.
Add seasoned raw shrimp and cook at low heat for a few minutes.
When the shrimp turn pink, add Pancho’s White Queso and Monterrey Jack Cheese, cook until melted and set aside for a few minutes.
Serve
4 comments:
Can we have the recipe please for your soup?
Try reading the post.
That looks amazing and sinfull!
That looks great and fairly simple to make.
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