Shrimp cream soup


1 lb shrimp, large, peeled and de-veined
1 medium tomato (grilled to preference)
1 cup Camaronazo
2-3 Chipolte chiles in adobo
1 tblsp Chipolte adobo salsa
2 tsp vegetable oil
2 cloves garlic, finely diced
1 1/2 cups chicken or seafood broth
1/4 cup cilantro, finely diced


In a blender or food processor, mix tomato, chipotle chiles, garlic, adobo chipotle salsa, and Camaronazo. Mix well.

In large skillet at medium heat, add vegetable oil. Add garlic and stir. Add tomato and chipotle mix, cook for 5 minutes stirring constantly. Add broth and salsa to taste. Cook for 3 minutes. Add shrimp to skillet and cook while stirring until shrimp is cooked, approximately 5 minutes. If to thick add more broth.

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