LOBSTER BISQUE -VIDEO

LOBSTER BISQUE

NEW ENGLAND CLAM CHOWDER

New England Clam Chowder

 

 can of New England Clam Chowder

Milk

Gather ingredients, put condensed soup in pot, add a can of milk, and thoroughly mix with spoon, fork or whisk.

 

 

 cook, 7 hours

 

PUERTO RICAN SHRIMP IN RED SAUCE

Puerto Rican Shrimp in Red Sauce

 

Ingredients:
2 T. olive oil
1 onion chopped
2 T minced garlic or 6 cloves minced
1 thin slice of scotch bonnet pepper
1 bell pepper cut into strips
½ packet Goya Sazon with Coriander and Annato
1 tsp Adobo seasoning
8 oz can of Goya Spanish style Tomato sauce.
5 oz cooked shrimp rinsed with lime juice for a couple of minutes
Directions:
Saute the olive oil, onion, garlic, bell pepper, hot pepper and spices for 30 minutes to 1 hour

2. Add the tomato sauce to the pot. Cook for ½ hour.
3. Rinse the shrimp in lime juice for about 5 minutes. (I used frozen, cooked, cleaned and deveined shrimp after it had defrosted.)
4. Add to pot and heat for 15 minutes more.
5. Serve with white rice.

Optional spices include fresh parsley sauteed with the onions and ¼ tsp oregano