Month: February 2018

Recipe Notes

• Clean and devein your shrimps well, drain off any excess water using a colander.  
• Season the shrimp with 1/2 tsp salt, 1/4 tsp of black pepper, 1/4 tsp paprika and 1/2  tsp of granulated garlic.   
• In a medium pot on low heat add 1 tbsp of olive oil, 1 tbsp fresh basil,  1/4 tsp black pepper and stir for about 2 minutes then add the grape tomatoes,  can tomato soup, add the sugar, let simmer on low heat. 
• In a pan add the rest of the olive oil over medium heat add the shrimp and cook on both sides for about 2  minutes each side.  Once cooked set aside in a separate dish they will continue to cook when added to the soup.  
• Slice open the avocado and remove the pit and cut into 1/4 inch slices and then into 1/4 inch chunks add the lemon juice over the avocado be very careful when handling avocado use a rubber spatula to gently turn to coat with the lemon juice set aside.  The lemon will stop the avocado from turning brown.
• Add the shrimp to the soup and the rest of the basil and simmer about 3 minutes on low heat.
• The dish is ready to serve, once you place the soup in a bowl you can add the avocado and garnish with the fresh parsley, chives and serve immediately.  

*You can also garnish with some fresh Parmesan Cheese, Parmigiano-Reggiano Cheese and get you some good crusty bread and enjoy.

*Use as many organic products as you can