| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Shrimp, Soups, Bubba gump | 2 | Quarts |
INGREDIENTS
| 1 | lb | Unpeeled medium-size fresh p |
| 5 | c | Chicken broth |
| 4 | oz | Tortilla chips |
| 2 | cn | (4 1/2-oz.) chopped green chiles, undrained |
| 1 | cn | (10-oz.) diced tomatoes and green chiles, undrained |
| 2 | tb | Butter or margarine |
| 1 | md | Onion, chopped |
| 2 | Garlic cloves, minced | |
| 1 | c | Sour cream |
| 1/4 | c | Chopped fresh cilantro |
| Shredded mozzarella cheese | ||
| Shredded cheddar cheese |
INSTRUCTIONS
Peel and devein shrimp; set aside. Bring broth to a boil in a Dutch oven; add tortilla chips. Remove from heat; let stand 10 minutes. Position knife blade in food processor bowl; add half of broth mixture. Process until smooth, scraping down sides once. Transfer mixture to another container. Repeat procedure with remaining broth mixture. Return blended mixture to Dutch oven; stir in green chiles and diced tomatoes. Set aside. Melt butter in a large skillet over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes or until shrimp turn pink. Stir into broth mixture; cook until heated, stirring occasionally (do not boil). Stir in sour cream and cilantro. Sprinkle each serving with cheeses. Serve immediately. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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