Cabell's He Shrimp Soup

In a play on the popular "she crab soup" of coastal South Carolina, Cabell's Rest. in Charleston, S. C. (out of busines by 1988) developed this recipe.

The following will serve 8 bowls for adults.

• Meat: use one pound of shelled shrimp.
  
• Spice: a dash to 1/8 teaspoon of mace.
  
• Taste enhancers #1: 2/3 pound of onions & 2 garlic cloves.
  
• Taste enhancers #2: a tablespoon of basil & a half cup chopped parsley.
  
• Taste enhancer #3: a teaspoon of black pepper.
  
• Taste enhancer #4: 2 & 1/4 pounds skinned & seeded tomatoes plus 2 tablespoons of tomatoe paste.
• Taste enhancers #5: 2 tablespoons brandy & 2 tablespoons ouzo.
  
• Taste enhancer #6: ground salt & pepper to taste.
  
• Milk/cream: 3/4 cup whipping cream and 1/4 pound feta cheeze.
  
• Oil/grease: 1 &a half tablespoons of olive oil & 3 tablespoons of butter.
  
• Thickener: make a roux of 3 tablespoons of all purpose flour & 3 cups of fish stock with fennel.
  
• Final taste modifier: 1/8 teaspoon sugar.
  

 PROCESS: This can serve 4-8 adults. (1)( First saute the onions & garlic cloves in the olive oil and 2 of the 3 tablespoons of butter until onions become translucent. Then add the basil, pepper chopped parsley & shrimp and cook 5 minutes. on medium heat. (2) Then make a roux of the flour, fish stock, tomatoes & tomatoe paste and pour it into (1) & bring the mixture to a boil and quickly reducwe to a simmer for 30 minutes. Off of the heat add the whipping cream, feta cheeze and 3rd tablespoon of butter. Puree in a blender and serve, letting each person salt & pepper their serving to their taste.

***give me your comments about this page***

check out the Highest TRUTH

check out my Family Favorite Recipes list

(posted 8/2/2019)