Shrimp & Soup

I think I need to research Food Photography. The photos of today's recipe will not do justice in representing how delicious the flavor was. I guess you'll just have to try them out for yourself and find out first hand!


The Menu: 
* Cajun Shrimp w/ homemade cocktail sauce
* Tomato & Zucchini Soup
* Jasmine Rice
* Caesar Salad

This is the Cajun Shrimp. The recipe is adapted from one found in Cooking Light magazine. While it is relatively labor intensive, it is simple to make and a lot of the work can be done in advance if your cooking for guests or just don't enjoy that last minute rush.

Cajun Shrimp:
1 lb Shrimp (I buy frozen and then thaw it out under cold running water to save some money)
1 cup Flour
1/2 tsp Cajun Seasoning - can be found pre-mixed in the spice aisle or else made at home using this recipe.
1/2 cup Milk
3/4 cup Breadcrumbs
4 Tbsp Olive Oil

1. Clean shrimp, pat dry. If you buy Shrimp with the shell and tail still on, prepare extra time to remove this.
2. Combine the Flour and Cajun Seasoning and then individually coat each shrimp in this mixture. Shake off any excess coating.
3. Lightly wet the shrimp in the Milk.
4. Coat the shrimp in the Breadcrumbs. *Be prepared for messy fingers. Best done near your sink.
5. Place on a clean plate until all the shrimp have been coated.
6. Heat the Olive Oil in a saute pan on medium heat.
7. Place an even layer of shrimp on the pan cooking a total of two minutes or until properly browned. Be sure to flip them halfway through. Use your discretion for larger or smaller shrimps.

** If you want to prepare the breading in advance, be sure to keep the shrimp in the fridge till you're ready to cook them. Let them warm up at room temperature for a few minutes though before beginning the cooking process.
** We used this item as a side dish to the soup, but it would go great along side pasta or another piece of fresh seafood like salmon.

Cocktail Sauce:
2 cups Ketchup
1/2 cup fresh prepared Horseradish
** You'll find prepared Horseradish at the grocery store in the cold section or through local farmer's market stands. Check out the Central Market website for the location of Long's Horseradish. Yes, this stand is focused on horseradish and it is amazing quality. Often times you can smell if before you find it.

1. Mix ingredients together
2. Adjust amounts to achieve desired taste
3. Refrigerate leftovers. 
* We love making our own because we like it to be extra horseradishy.

This is the Zucchini & Tomato Soup. I didn't even think it looked very pretty in reality, but its flavor is mighty tasty!

Zucchini & Tomato Soup from "The Book of Soups" by Lorna Rhodes
2 Tbsp Butter
1 medium Onion, sliced and chopped
1 cup Zucchini, grated *Check our the Pampered Chef Rotating Grater for easy results!
1 Garlic Clove - OR 1 -2 tsp pre-crushed garlic if you're lazy and buy it already done from the grocery.
2 1/2 cups Vegetable Stock
1 can (14 oz) chopped tomatoes, don't drain OR 3-4 fresh tomatoes
2 Tbsp assorted herbs - I used the Penzey's Italian Herb Mix
Salt & Pepper to taste

1. Melt Butter in large saucepan
2. Add Onion and cook till soft - 2 minutes
3. Add Garlic and saute slightly
4. Pour in Vegetable Stock and Tomatoes
5. Bring to a boil and then simmer for 15 minutes
6. Add in Zucchini
7. Add Herbs and salt n pepper
8. Allow to simmer until you are ready to serve

*Again this is another really easy recipe that I think is basically fool-proof.
* Health benefits of Tomatoes & Zucchini

Disclaimer: I am not associated with any of the websites, products or recipes I promote or provide links to. They don't know I use their products, but I suggest them because they are items that have been tried and true.