Digital Edition

2013-03-07 digital edition

Special Sections

 


2013-03-07 / General Stories

From the Chef’s Corner

Shrimp Soup with Chili Tortilla Strips
by Chef Deedle

Shrimp are a freezer no-brainer. The quality is often better than what you’ll find “fresh” at the store (most of which have been frozen and thawed). Personally, I prefer “fresh” when I have access to them.

1 lg poblano pepper, seeded and chopped (about 1 cup)

½ cup chopped yellow onion

2 T olive oil

1 qt. reduced-sodium chicken broth

1 12 oz. pkg. frozen shrimp, peeled and deveined shrimp or 12 fresh shrimp

1 cup frozen corn

1 (15 oz.) can cannellini beans, rinsed and drained

½ tsp. salt

½ tsp crushed red pepper

½ cup snipped fresh cilantro

2 T lime juice

1 small avocado, halved, seeded, peeled, and thinly sliced or chopped

1 recipe Chili Tortilla Strips

In a 4-5 quart dutch oven, cook poblano pepper, onion, and garlic in hot oil until just tender. Add broth, salt and crushed red pepper. Bring to boiling. Add frozen shrimp, corn, and drained beans; return to boiling. Simmer uncovered, about two minutes or until shrimp are opaque. Stir in cilantro and lime juice. Serve in shallow bowls topped with avocado and Chili Tortilla Strips. Makes 4-5 servings.

Chili Tortilla Strips

Preheat oven to 350 degrees. Brush one side of two 8-9 inch flourtortillaswith1Tvegetableoil;sprinklewith¼cupchili powder. Using a pizza wheel, cut into strips or wedges. Place in a single layer on a very large baking sheet. Bake 12-15 minutes or until crisp.

Return to top

 













Today's Special Links