Shrimp Stock

 Ingredients

• 1 pound shrimp shells (not the shrimp meat)
• 1/2 medium onion, sliced
• 1 tsp whole black peppercorns
• 1 tsp coarse salt
• 2 dried bay leaves
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. fresh parsley
• 6 cups water

Directions

1. Throw everything into a pot and boil 30 minutes.
2. Strain and throw solids away
   

Crab and Shrimp Bisque

Ingredients:

• 3 Tablespoons butter
• 1/2 bunch chopped green onions
• 2-4 stalks chopped celery
• 1 chopped jalapeno
• 2 cloves garlic minced
• 3 Tablespoons flour
• 2-1/2 cups warm milk
• 1 Tablespoon tomato paste
• 1 cup Heavy Whipping cream
• 2 cups Shrimp Stock
  
• 8 oz crab meat
• 8 oz small cooked shrimp
• Optional or addition, Bay scallops, lobster, mussels, or thick white fish
  
• 2 Tablespoons sherry wine
• 1 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon red pepper
• 1 Bay Leaf
• 4 Basil Leaves
  
• 1/2 teaspoon Old Bay
  
• salt and pepper to taste
  

Directions:

1. Melt butter in large saucepan over medium heat. Add White parts of green onions, garlic,  jalapenos and celery and saute until tender. Add spices.
   
2. Blend flour into butter. Continue to cook stirring for about 2 minutes
3. Slowly stir in warm milk and cook until thickened.
4. Add spices, tomato paste, shrimp stock and heavy cream. Add Bay and basil leaves.
5. If you want, puree the soup in blender at this point (optional) and return to saucepan
6. Stir in crab, shrimp (seafood) and sherry. Bring to a simmer.

Serve with warm sourdough bread

Rojo Pollo Pozole

This recipe is really a two step process. Making the Chicken stock which will eventually be mixed with the Chile Puree red sauce. While the stock is simmering, make the puree.

Ingredients

Chicken Stock

• 1/2 Onion chopped
• 1/2 cup Cilantro
• 1 head of Garlic peeled and sliced
• 2 Bay Leaves
• 1/4 teaspoon Dried Thyme
• 4 cups Water
• 1 teaspoon salt
• 2-3 Chicken Breasts, very thickly sliced - will be shredded later
• Large can Hominy
• 1/2 lime
  

Chile Puree

• 10+ large Ancho, Arbol, Guajillo, etc dried peppers
• 4-6 garlic cloves
• 1/2 onion sliced
• 1/2 head Cilantro roughly chopped
• 1/4 cup White Vinegar
• 1 teaspoon Oregano
• 1/4 teaspoon Cumin
• 1/4 teaspoon salt
• 1/2 cup Olive Oil
• 1/2 teaspoon Mrs Dash Extra Spicy Seasoning
• 1/2 teaspoon garlic powder
• 1 teaspoon red chile powder
  
• cooking oil

Directions

Chicken Stock

• In large pot, add chopped onions to oil and cook until translucent.
• Add Garlic cook 2 minutes
• Add cilantro, thyme, bay leaves, other seasoning and cook 2 more minutes
• Add 4 cups water with salt
  
• Add chicken
• Bring to a boil and then simmer
• Cook for 1 hour on low.
• Remove chicken
• Add Hominy and its juice in the can to pot
• Add 2 cups water
• Bring to a boil and then reduce heat and let simmer 20 minutes
  
• when chicken is cooled, shred chicken and set aside
  

Puree

• Place chiles in a large bowl and fill with hot water. Let them soak 15-20 minutes until soft.
• Remove the stems and discard. Leave the seeds.
• Place the chiles in a blender with all of the ingredients, along with 1/2 cup of the Chicken Stock (some of the chicken stock vegetables are OK to mix in also) and pulse blend until smooth.
• In a separate frying pan, coat with some oil and pour puree into it and cook on medium heat, stirring often, until it turns a darker shade red color. Do not let it burn!
• Cook about 15 minutes.
• Add chicken to coat and briefly cook to get chicken hot.
  

Put it all together

• After hominy has been cooking 30 minutes, add the chicken puree mixture to the stock. Stir well.
• Cook on low for 15 minutes.
• Add salt and adjust seasoning and juice from 1/2 lime.
  

Serve with tortillas.