Appetizers & Soups
3 tablespoons butter
2 tablespoons chopped green onion
2 tablespoons chopped celery
3 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
2 tablespoon sherry wine
Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery. Saute, stirring, until tender.
Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
Warm the milk in another saucepan over medium heat.
Slowly stir in the warmed milk and continue cooking and stirring until thickened.
Add the freshly ground black pepper, tomato paste, and heavy cream.
If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
Stir in the crab, shrimp, and the sherry. Bring to a simmer.
Tips and Variations
Feel free to add small cooked bay scallops or lobster instead of the shrimp.
Replace the green onions with finely chopped shallots.
If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
- 1/2 cup raw pecans
- 1 to 2 cups water
- 1 pound tomatillos
- 1/2 white onion
- 1 clove garlic
- 1 semi-hot green chili pepper
- 1 tablespoon olive oil
- 1/4 cup cilantro
- 1 tablespoon lime juice
- 2 to 3 teaspoons cane sugar, optional
- Place raw pecans in a bowl and cover with filtered water. Let soak for 30 minutes. Drain and place in a blender with ½ cup water. Puree and continue to add water until the pecans are smooth and have a cream consistency. Set aside.
- Preheat oven to 425˚F. Remove the husk from the tomatillos (see note) and slice in half. Chop the onion and chili pepper. Place the tomatillos in a roasting pan along with the onion, chili pepper, and garlic. Toss with olive oil and a sprinkle of salt. Roast until everything is tender and the tomatillos are starting to brown, 20 to 25 minutes.
- Place the roasted tomatillos in a blender along with ½ cup of the pecan cream, cilantro, and lime juice. Puree until smooth, adding a bit more pecan cream until it reaches soup consistency. Taste and add salt or a bit of sweetener if desired (the tomatillos can be tart.) Place soup in a pot and heat until just warm. Divide the soup into two bowls and serve with a drizzle of pecan cream and extra cilantro.
7 Jalapeno Peppers
1/2 C. Ricotta Cheese
1/2 C. Kraft ® Italian Blend Cheeses
7 Slices of Bacon
Mix together the two cheeses and blend them well.
Cut the peppers in half and seed them
Fill each pepper with a generous amount of filling
Cut the bacon slices in half and wrap a peice around each stuffed pepper.
You can use toothpicks to hold in place, but it's not really needed
Bake at 350 for 20 minutes
Let set 5 minutes - will be piping hot when first out of the oven.
Makes 14 Poppers
¬ 1 pound shrimp
¬ 2 eggs
¬ 1 tablespoon of Chili powder
¬ 1 tablespoon of lemon juice
¬ 2 teaspoons of sugar
¬ ½ teaspoon of salt
¬ 2 chicken bouillon cubes (crushed and powdered)
¬ 1 Container Swanson® chicken stock
¬ 1 tablespoon of corn starch + 2 tablespoons of water
¬ Shrimp: clean and cut into tiny cubes
¬ Egg: boiled one egg, dice egg
¬ Cornstarch: Mix 1 tablespoon of cornstarch with 2 tablespoons of water
- Heat chicken stock in the pot. Season with chili powder, sugar, salt, bouillon cubes, diced egg and lemon juice.
- When the soup is boiled again, add shrimps and pour the mixture of cornstarch and water to make the soup thick.
- Reduce the heat Beat second egg in a bowl and pour it into the soup.
- Transfer the soup into the bowl. Sprinkle black pepper on the surface and a bay leaf