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CHEF OF THE MONTH CHIEF COOK DANIEL AUGUST 2002 MV PRESIDENT WILSON SHRIMP SOUP ORLEANS INGREDIENTS 1 (12 OZ) can tomato juice. 4 cups chicken broth 1 tablespoon fish bulion 1/3 cup white wine 1/2 cup yellow bell pepper coarsely chopped 1/2 cup diced tomatoes 1/3 cup onion, chopped 1/3 cup celery, chopped 1-1/2 teaspoons garlic, finely minced 8 drops tobasco 1/4 teaspoon coarsely ground pepper 1 teaspoon dried basil 1/4 teaspoon paprika 1 bay leaf 1 pund small shrimp, shelled and deveined 2 cups cooked rice 1/4 teaspoon cayenne pepper DIRECTIONS In a large pot,bring the tomato juice, chicken broth, wine, bulion, yellow pepper, tomatoes, onion, celery, garlic, tobasco and seasonings to a boil. ( Do not add shrimp or rice yet.) Simmer over low heat for 15 minutes About 10 minutes before serving, add the shrimp and the rice. Cook until shrimp are pink and firm ( about 10 minutes). Serve with french bread. |
Well done Daniel |