|Spicy Shrimp Soup|
* Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup. SHRIMP STOCK:
* Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp. ASSEMBLY:
* Heat oil over medium heat and add onion. Saute until softened, 2 minutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.
* Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well. 6 servings.
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