| 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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