Cindy recently became an associate salesperson for Watkins products. Watkins sells everything from spices, herbs, extracts, mixes and other cooking essentials to salve, liniments, and ointments. Some of the stuff is sort of "medicine man" in nature - at least to me. But Cindy swears by some of their stuff. I will say that some of their extracts and spices seem to be more pungent and potent than those I get in the store.
Anyway, she wanted to start buying some more of the Watkins products, but they literally cost an arm and a leg for some of the stuff. So, she became a sales associate. (Watkins is a Amway-type pyramid scheme I tried to tell her, but she doesn't care.)
Her box of sales samples came last night (I didn't begin to even ask her how much THAT cost) and she had this recipe for a chicken broth based shrimp bisque that she wanted to try. So I made it tonight and it turned out pretty good. Here's the recipe, along with some of the additions I put in there.
4 cups water (you could probably get by with 3 cups - we had a lot of the broth left over)
3 tbsp Watkins Chicken Soup Base (I want to try this stuff the next time I make Chicken Noodle soup)
1 cup diced potatoes (I used 3 small red potatoes and diced 'em up. I could have doubled that no problem)
1/2 cup chopped onions
1/2 cup diced carrots (Once again, I could have doubled or tripled that amount
1/2 tsp garlic powder (I used about 2 tbsp!)
1 can (12 oz) evaporated milk
1 lb - 40/50 count per pound shrimp, peeled and deveined (I could have easily put in another pound and it would have been even better)
2 tbsp Watkins Chipotle Liquid Spice (I used the Tabasco Chipotle sauce - don't know the difference and I'm partial to Tabasco. I could have put in double that amount, too)
I also added:
2 tbsp butter
1 tbsp dried parsley flakes
1 tsp dried basil
Combine the Watkins Chicken Soup base and the water and bring to a boil. Add potatoes, carrots, onions, parsley, basil, and garlic. Let simmer for 10 to 15 minutes until the vegetables are soft (I let it go a little too long and the potatoes were a little mushy). Stir in shrimp, butter, evaporated milk, and the Chipotle sauce and simmer for another 5 to 10 minutes unti the shrimp are cooked through.
Serve with garlic bread. I threw some regular Tabasco sauce in mine along with a healthy helping of ground black pepper. Cindy thought it needed salt, but she thinks everything needs salt. It's a very good wintertime meal for lunch or dinner.
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