When it comes to fighting for Christ’s cause, the only sword we should be wielding is: Ephesians 6:17, “The sword of the Spirit, which is the word of God.” Our offensive weapon is the Bible. We don’t swing it broadly like Peter. We handle it with precision. We apply and share specific verses to specific situations as Jesus demonstrated when temped in the wilderness. The power is in the Word of God “for [only] the word of God is living and active and sharper than any two-edged sword, and piercing as far as the division of soul and spirit, of both joints and marrow, and able to judge the thoughts and intentions of the heart” (Heb. 4:12). This is how we advance our Lord’s kingdom unlike the world and many religions today.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy		Lifetime tv, Life5	4	servings

INGREDIENTS

1	tb	Olive oil
1	md	Leek; finely sliced
1	lg	Celery stalk; finely chopped
1	md	Carrot; finely chopped
1/2	c	Dry white wine
		Shells from 1 pound of shrimp
4	c	Water
2		Plum tomatoes; coarsley chopped
1		Bay leaf
5		Sprigs parsley
6		Black peppercorns
4	tb	Unsalted butter
1	md	Leek; finely sliced
1	lg	Celery stalk; finely diced
1	lg	Carrot; finely diced
4	tb	Flour
4	c	Shrimp stock
2	lg	Russet potatoes; peeled and cut into
		; 1/2 inch cubes
1		Bay leaf
		Salt and fresh ground pepper; to taste
1	lb	Shrimp peeled; shells reserved for
		; stock and coarsley
		; chopped
1	tb	Finely chopped fresh tarragon
1/4	c	Heavy cream; optional

INSTRUCTIONS

SHRIMP STOCK
CHOWDER
How to Prepare the Stock:
Heat the olive oil in a stock pot over medium heat. Cook the leek, celery,
and carrot until soft. Add the wine and reduce by 3/4. Add the shrimp
shells and cook for 1 minute then add the remaining ingredients and bring
to a boil. Reduce the heat and simmer for 30 minutes. Strain through cheese
cloth into a pot, reserve.
How to Prepare the Chowder:
Melt the butter over medium heat in a medium heavy bottomed sauce pan. Add
the leeks, celery, and carrots and cook until just tender. Add the flour
and continue cooking over low heat for 4-5 minutes (do not allow the flour
mixture to color). Add the shrimp stock and bring to a simmer. Add the
potato and bay leaf and season with salt and pepper. Cook the potatoes
until they are almost tender, then add the shrimp and cook an additional 5
minutes. Add the tarragon and heavy cream, re-season if necessary. (If the
soup is too thick, thin with a little water).
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