AKA as Shrimpy a La Jess
The easiest gourmet recipe ever. You will be an all-star and it takes less than 15 minutes.
- J’s Awesome Salsa
- Fresh or defrosted medium or large shrimp, peeled and deveined
- French bread or baguette
- Olive oil
Heat salsa in a medium sauté pan over medium low. Whilst warming, slice bread into slices at an angle and brush with olive oil. Toast face down in a pan or place on parchment-lined baking sheet and toast in the oven (each oven is different, so you may prefer to broil for 2-4 minutes or bake at 350 degrees for 8 minutes)
Once salsa is hot, add the shrimp and gently cook for 3-5 minutes, or until shrimp is bright pink and fully cooked through. Gently toss shrimp in sauce.
Stack 2-3 toast points on each plate and sprinkle paprika around the plate edges for presentation. Top points with the shrimp and sauce and serve immediately.
This is inspired by one of the highest ranked and reviewed recipes from allrecipes.com! Once we tried it, we knew that this is one of the best soup recipes ever! The only modifications we made was to cut out excess salt and reduce butter by a tablespoon. This is definitely a recipe doubler!
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil,
then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir
in the chicken bouillon, salt and pepper.
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon
- fresh cracked pepper to taste
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a
fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as
not to allow lumps to form until all of the milk has been added. Continue stirring
over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve