When my son was younger, he loved to get in the kitchen with me and cook. He always wanted to create his own recipes by taking whatever he could find and combining the ingredients. Then, he wanted me to taste it and tell him what I thought. And, surprisingly, quite a few of them were pretty good. He usually told me he was making salad… which meant anything from lettuce, cheese, bacon and honey mustard…to anything he found in the deli, vegetable and fruit drawers drenched in ranch. One day he wanted to re-create a yummy creamy bisque we had in a restaurant. This is what we came up with. We used frozen shrimp because it was convenient, and it was what he loved at the time. It’s already plenty seasoned, but if you use fresh shrimp, you will need to adjust seasonings…maybe saute some garlic with the onion in the first step, and add a bit more salt.
Saute the onions and jalepenos…
Prepare the shrimp. If you don’t want to add all the sauce that cooks up with the shrimp, just add a few spoons to suit your taste…
I have no pics of the flour, cream and other ingredients going in! LOL…but you get the idea…they all get tossed in per directions. 🙂
And this is what you get!
- 1/2 onion, chopped
- 1 T minced jalepeno, seeds removed
- 2-3 T flour
- 2 T heavy cream
- 1 small can evaporated milk
- 1 can Chicken broth, low sodium
- Salt and pepper to taste
- 2 tsp liquid from chipotle in adobo sauce
- 1/2-1 tsp. fresh rosemary, chopped
- shrimp scampi, prepared according to package, or fresh shrimp, peeled and deveined
Saute chopped onion in 1 T each olive oil and butter until it starts to soften. Add minced jalepenos and 2 T flour. Cook for 1-2 minutes. Add heavy cream, evaporated milk and chicken broth. Bring to boil, then reduce to medium low. Add salt and pepper to taste. Add adobo sauce, rosemary and shrimp. Allow to simmer a few minutes for all flavors to come together. This is a more broth based soup as is…if you’d prefer a thicker texture, I’d suggest a little more flour in the beginning and just a bit more cream to thicken it up…a good guideline would be to use 4 tablespoons flour and about 1/4 cup cream for a thicker soup.