Thursday, August 13, 2015

Chicken And Shrimp Soup


¼ cup bacon fat, lard or olive oil
¼ cup chopped scallions, or green onions
½ cup chopped cilantro
½ tsp black pepper
½ tsp cayenne pepper
½ tsp paprika
1 bag peeled and cleaned, uncooked shrimp
1 tsp sea salt
1 jalapeno pepper, chopped
1 medium onion, chopped
1 tsp garlic powder
1 yellow pepper, chopped
2 cups cauliflower “rice” or more to taste  (for 2 cups worth take a bag of defrosted frozen cauliflower or ½ a head of fresh cauliflower and put in food processor or food “chopper” and process until cauliflower is the size and shape of rice)
2 cups chopped chicken (For those on the go, rotisserie chicken works very well)
2 cups diced tomatoes
2 medium carrots, chopped
2 stalks celery, chopped
2 tbsp chopped garlic
8 cups chicken stock


On medium heat, melt bacon fat or other fat in a large cooking pot. Add onions, yellow pepper, jalapeno, celery and carrots. Cook five minutes.

Add garlic and cook for an additional two minutes. Don’t let the garlic brown. Add tomato and the cauliflower “rice”. If you want soup that’s a little less soupy and more like meat and vegetables with a little broth, simply add a few more cups of cauliflower rice.

Add cayenne pepper, black pepper, paprika, garlic powder, and salt and sauté a few minutes then add chicken and cook for about five minutes, stirring frequently.

Turn down heat to low/medium.

Add chicken stock and simmer 20-30 minutes.

Add shrimp, scallions, and cilantro and simmer for an additional 5-10 minutes.

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