Sufferin’ succotash. That’s a lot of S’s.
I love soups. But nobody else in the house is particularly crazy about soup. WHICH IS FINE BY ME! IT’S ALL MINE, MINE, MINE.
(Insert maniacal laughter.)
My favorite soup is shrimp in nature. Whenever I make fish for the rest of the crew, I throw this recipe together JUST FOR ME! I’m to the point where I talk them out of trying it, because they would see how wonderful it is and I would have to share.
And I don’t share well.
But, I will share the recipe with you all. Because I’m just all giving like that. This recipe is super easy and fast. But tastes like you’ve been slaving for hours. I won’t tell if you don’t tell.
Super Shrimp Soup
1 T. Extra-Virgin Olive Oil
1 C. Frozen Onion/Pepper Veg. Mix, Chopped *
1/2 Lb. Peeled, Raw Shrimp, Cut in Pieces
2 C. Fat-free Half-and-Half **
8 Oz. Can Tomato Sauce
Salt and Ground Pepper to taste
1 t. Butter or Margarine
1/4 C. Grated Fresh Parmesan Cheese
In a saucepan, heat the olive oil. Add onion and peppers; sauté on low heat until soft, 5 to 10 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, salt & pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
Pour 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. Repeat with remaining mixture. Sprinkle on Parmesan cheese and serve.
* This is a small bag of frozen vegetables by Birdseye. It’s called Onion/Pepper Stir-Fry. Saves me a ton of time by using frozen, and it adds a really great flavor.
** If I’m feeling frisky, I’ve used heavy cream instead of the fat free half & half. But really, the half & half tastes wonderful. And it’s the same stuff I use in my coffee. So, I always have it on hand.
Have a great weekend, everyone!