Friday, June 21, 2013

When Artists Cook: Jenn's Secret Recipe


Hi all, it's Jenn from Just Add Water Silly, here to bring you yet another art based recipe! This time though, I'm giving away a huge secret to you. Yes, a secret recipe that my family has kept close to our hearts and under wraps for decades. Why am I sharing this coveted recipe now, you ask? Well, because I'll probably never be able to make it for myself ever again. :o(  That kind of precludes me using it in a dinner party setting too because then I couldn't eat the first course!
 
This recipe came from one of my mom's best friends who was a gourmet chef but also believed that there were easier ways to do stuff that tasted fabulous. When I was a toddler my mom convinced Ethyl to teach a cooking class to the neighborhood women and in that class mom learned our coveted PINK SHRIMP BISQUE recipe. 

It's so easy to make it's criminal! In fact, I won the senior class award in home economics for this recipe, I just had to make sure that the teacher didn't actually see me making this amazing soup or she'd have a cow!(Hey, it's not like anyone said it had to be a complicated recipe, it just had to taste great, hehehe.) I'll admit, I did feel a little guilty though. ;o)
 
Anyway, the reason I'll never be able to eat this soup again is two fold. First, there is gluten in several of the key ingredients and second, it uses ingredients in cans and until those companies stop using BPA's in their can liners, I'm not able to use their products. BPA's are actually synthetic estrogen and it's quite amazing just how much BPA's you can get into your body by  just eating the product from a BPA lined can. 

Right now my body can't handle synthetic estrogen, it totally throws off my own hormonal balance, so I am now not eating anything in a can! Just so you know, there are companies that are going BPA free but in Canada it's harder to get those brands. Ok, here's the totally awesome recipe, you're NOT going to believe just how easy it is and just how totally awesomely delicious it is!  

Pink Shrimp Bisque 
 
From: Jenn's Recipes 
#Servings: 4 (appetizer sized) Category: Soups & Stews 
Ingredients: 6 oz. small shrimp (frozen or canned) 1 can Campbell's tomato soup 1/2 can Campbell's green pea soup 
1 1/4 c cream
1 can crab meat (optional) 1 lemon (optional)
Directions: 1. Whisk the soups together. 2. Add the cream and the shrimp. 3. Bring to a very gentle boil. 4. Remove from heat immediately 5. Pour into 4 shallow bowls. 6. Optionally, float a thin slice of lemon on top.
Notes
  • add cilantro as garnish.
  •  I love adding the extra crab or doubling the shrimp but any protein can be substituted for the shrimp!
  • This recipe can be made using milk instead of cream for a less rich everyday soup.
This recipe, when made as stated is great for dinner parties, so darn easy to make, spectacular to eat and totally impressively rich. I also used to love it as an anytime soup, just substitute the cream for 2% milk or even unsweetened almond milk. (sweetened almond milk would make the soup just too sweet as Campbell's tomato soup is already sweet.) The great thing about this soup is it follows the old adage...
Best,
If you'd like to join my Artist's Play Room just click here. There's a challenge every week, come on over and add your art to my Play Room!

5 comments:

  1. I've lived with IBS and a lactose intolerance for years, so I empathize. Food allergies and sensitivities no fun. (I think unsweetened almond milk may be the greatest thing since brown basmati. {G})

    I don't know if any of this will help, but here are some possibilities for a gluten-free, can-free version that shouldn't add a lot of extra fuss or time to the recipe:

    3 Minute Green Pea Soup (Recipe, gluten- and can-free)
    http://www.bobsredmill.com/recipes.php?recipe=6977

    Mayacamas Tomato Soup Mix (gluten- and can-free)
    http://www.mayacamasfinefoods.com/prod_soups.htm

    Both shrimp and crab are fairly widely available in the frozen food section of larger supermarkets, eliminating the remaining cans. (Fresh is better still, but not everyone lives where that's an option.)

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  2. I know you can get tomato soup in a carton, not sure about green pea. I imagine they would be BPA free?
    Would you have a picture of the soup? Sounds lovely!
    I follow your blog and love it.
    Take care.

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  3. Aranthe & Vicki,
    thanks for your input, great ideas for getting around the can and GF problems. Sorry Vicki, I don't actually have a pic of the soup but it ends up looking like a light pink creamy color with shrimpand crab floating in it, looks yummy (the pea soup doesn't seem to affect the color, only improving the taste and thickness.)

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  4. I have made this... well a gluten free version of it and it was delicious... will have to make it again soon
    t xx

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  5. Oh this is mine kinda recipe...you're secrets safe with me. I agree no one needs to know how the dish came about. It just has to taste delicious.
    The simpler the better for me!
    I'm sorry you won't be able to enjoy it but thanks for sharing. I know someone who is going to love this! :D
    xoxo

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