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Ingredients
- 36 x cooked shrimp - (abt 2 lbs) medium-to-large
- 1/3 c. extra virgin olive oil
- 1/3 c. fresh lime juice
- 8 lrg garlic cloves roasted, chopped
- 2 Tbsp. chopped fresh cilantro leaves
- 1/3 c. tequila
- 3 x jalapeno peppers seeded, chopped
- 4 Tbsp. butter or possibly margarine
- 10 x garlic cloves roasted, chopped
- 4 Tbsp. all-purpose flour
- 4 c. chicken or possibly vegetable stock preferably homemade
- 1 tsp grnd oregano
- 1 tsp grnd cumin
- 1 tsp chili pwdr Salt to taste Freshly-grnd black pepper to taste
- 6 ounce softened cream cheese cut in 1/2" cubes
- 2 c. lowfat 2 percent lowfat milk
- 1 Tbsp. grated fresh lime zest
- 3/4 c. finely-minced fresh cilantro leaves Fresh whole cilantro leaves for garnish
Directions
- Peel and devein cooked shrimp, leaving tails intact. Combine shrimp, extra virgin olive oil, lime juice, 8 garlic cloves, 2 Tbsp. cilantro, tequila and jalapenos in a heavy-duty 1-gallon plastic food storage bag. Seal the bag securely and turn over several times to coat the shrimp. Marinate the shrimp at room temperature while the soup is simmering, but no longer than 30 min.
- To make the soup, heat butter in a 4- to 5-qt soup pot over medium heat. Stir in 10 roasted garlic cloves. Whisk in flour till well blended. Cook for two min. Slowly whisk in the chicken stock. Season with oregano, cumin, chili pwdr, salt and pepper. Simmer over low heat, uncovered, 15 min.
- Stir in cream cheese, lowfat milk, lime zest and 3/4 c. of cilantro. Cook, stirring occasionally, till cream cheese has melted and mix is heated through, about 5 min.
- Divide soup equally among 6 hot soup bowls. Drain shrimp, discarding marinade. Place six shrimp in each bowl. Garnish with cilantro leaves, if you like.
- To roast garlic: Preheat oven to 350 degrees. Slice off the tops of garlic heads to expose the cloves, and peel away the outer layers of papery skin. Drizzle lightly with extra virgin olive oil and season with salt and pepper. Wrap tightly in foil and bake till garlic is tender when pierced with the tip of a sharp knife, about 30 min. When cold sufficient to handle, squeeze out the roasted cloves, discarding the skins. (Any unused garlic cloves can be covered with extra virgin olive oil and stored airtight in the refrigerator.). This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 6 servings | |
| Calories 603 | |
| Calories from Fat 413 | 68% |
| Total Fat 46.48g | 58% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 187mg | 62% |
| Sodium 281mg | 12% |
| Potassium 395mg | 11% |
| Total Carbs 9.23g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.53g | 1% |
| Protein 30.19g | 48% |
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