1/2 lb Raw Shrimp; * 4 c Chicken Broth 1/2 ts Salt 1/8 ts Saffron; Ground 1 x Pepper; Dash Of 1 tb Cold Water 1 ts Cornstarch 1/2 c Half & Half 1/4 c Parsley; Snipped 1/4 c Caesera Sauce; Below
CAESERA SAUCE:
1 1/2 c Tomatoes;Finely Chopped 1/2 c Onion; Chopped, 1 Med 1 ea Clove Garlic; Sm., Fine Chop 1 ea Jalapeno Chile; Canned, ** 1/2 ts Jalapeno Chile Liquid;Canned 1 tb Cilantro; Fresh,Fine Snipped 1 tb Lemon Juice 1/2 ts Oregano Leaves; Dried 1 1/2 ts Vegetable Oil. * Shrimp should be deveined and shelled and coarsely chopped. ** Jalapeno Pepper should be seeded and finely chopped. ~------------------------------------------------------------------------- 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. CASERA SAUCE: Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood. Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.