A deliciously spicy, Spanish-style shrimp soup with tomatoes, onion, garlic, jalapeño, lemon and saffron.
1/2 pound shrimp, shelled and deveined
4 cups chicken broth - divided use
1 1/2 cups seeded and chopped tomatoes
1/2 cup chopped onion
1 garlic clove, crushed
1 jalapeño, seeded and chopped
1 tablespoon chopped cilantro
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1 1/2 teaspoons vegetable oil
1/2 teaspoon salt
1/8 teaspoon saffron
1/8 teaspoon white pepper
1 tablespoon cold water
1 teaspoon cornstarch
1/2 cup half-and-half (light cream)
1/4 cup chopped flat-leaf parsley
- Place shelled and deveined shrimp, 1 cup chicken broth, chopped tomato, chopped onion, crushed garlic clove, seeded jalapeño, chopped cilantro, lemon juice, oregano, and oil in a food processor or blender. Cover and blend until smooth.
- In a saucepan heat the shrimp mixture, 3 cups chicken broth, salt, saffron, and pepper. Bring to a boil.
- Mix cold water and cornstarch; stir into the shrimp mixture, stirring constantly. Boil for 1 minute. Remove from the heat; stir in half-and-half (light cream). Sprinkle with chopped parsley.
Makes 4 servings.