Whether you’re preparing dinner for your family, lunch for restaurant patrons, or a special desserts for the pastry counter in your market,...
With a creative approach to delicious and healthy recipes, and a genuine passion for cooking and good food, celebrity cook and culinary expert Angie Shaghaghi has managed to cultivate a large and loyal following of cooks and foodies.
This Bergen County resident has been featured as a culinary expert and competitor on Rachel Ray's "Hey Can You Cook All Stars", on Food Network's "Chopped" and on other cooking programs. She is committed to bringing the spirit of home cooking to homes across America by creating unique dishes that use bold worldly flavors from spices such as cumin, paprika, and turmeric. Her inspiration for this technique comes from her travels around the world.
Angie is the owner of Creative Cooks, based in Wyckoff, New Jersey, where she makes healthy cooking fun for children! Take it away Angie!
Baby, it’s cold outside! And one can never have enough soup recipes in their repertoire. This is one for the record books! Not only is it “soup-er” easy to make, it looks so impressive, your family will think you’re having guests, and well, maybe you should invite a friend or two!! Stay warm friends!!
Angie’s Shrimp Soup
What you need:
- Tablespoon of olive oil
- 1 small diced red onion
- 3 cloves of minced garlic
- 1 cup of button mushrooms (wiped clean with damp towel) (Or 2 large Portobello mushrooms sliced thin)
- 1 leek cleaned well and thinly sliced (use green and white parts, a cup total)
- Teaspoon of each salt and lemon pepper
- 4 cups of seafood or vegetable broth (low sodium)
- ½ pound of raw shrimp (peeled and deveined)
- Handful (or ¼ cup) fresh chopped cilantro
What you do:
- In a heavy pot Sauté onions and garlic in oil lightly
- Add mushrooms and leeks
- “Stir-fry” all veggie for a few minutes until they are tender
- Season with salt and pepper
- Pour stock over veggies
- Bring pot to a boil for about 10 minutes
- Add raw shrimp, and bring to a boil again
- Cook for just a minute or two until shrimp turn pink in color
- Add the cilantro and serve immediately
- Enjoy with good bread!!
*Take it from Angie-Tip - Make this soup without the shrimp and freeze. When you have guests, just defrost the soup and add fresh shrimp-Oh Yeah!