0 recipes from contoocook and beyond


l/2 lb. med shrimp
2 slices bacon, diced
l cup yellow onion diced
l cup celery diced
l cup red bell peper diced
l tbsps. garlic minced
l/3 cup flour
4 cups chicken broth
l can (l4-l/2 oz. ) diced tomatoes
2 tbsps. lemon juice
2 tbsps. tabasco
2 tbsps. worcestershrie sauce
l tsp. dried thyme
l tsp. sguar
l/2 tsp. cayenne
l bay leaf
salt to taste
l/4 cup chopped parsley
l/4 cup minced scallions
cooked white rice
Peel and devin shrimp. Chill until ready to use. Cook bacon in large soup pot over med high heat until crisp. Add onion, celery, bell pepper and garlic. Cook 4-5 mins. Whisk in flour; cook 2 mins. Stir in broth, tomatoes, lemon juice, worcestershire, tabasco and seasonings. Simmer l0-l5 mins to thicken. Add shrimp and cook only 3 mins. Stir in parsley and scallions. Serve with cooked whie rice.
(to serve rice spray a small mold with nonstick spray. Pack with rice then unmold into serving bowl on top or to the side of the soup – use a small mold so there is l per person. this really looks pretty.
Makes 6 cups Cuisine at Home magazine

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