Showing posts with label Mexican seafood soup. Show all posts
Showing posts with label Mexican seafood soup. Show all posts

Sunday, August 09, 2009

In The Company Of Friends and Relatives

This weekend the only thing I had planned to do was a dinner party for about 10 people. Yeah, I'm sorta crazy like that, who in their right mind would plan a dinner for 10 when they live in a travel trailer??? The menu included Mexican Seafood Soup, avocado slices, corn tortillas, and cantaloupe and honey dew melon. My friend, Kathie, brought home cooked mini bread loaves for those who eat wheat.

(ready to go outside to the picnic table)

I spent the day on Saturday doing nothing, and I do mean nothing. I laid on the sofa and read a book, one by Debbie Macomber, which is like junk food for the brain. Chatted with some friends on Facebook. Went out to sit by the campfire with my neighbors for a bit right before dark.


(a huge pot of soup)

This morning, I got up, wrote down my recipe (it's on my hard drive but I didn't feel like messing with my printer). It is a wireless and sometimes it won't talk to my computer, so writing down the recipe was faster. After that, I gathered up all the indredients and put them on the counter, ready to go. Chopped jalapenos, celery, onions, garlic. Peeled carrots and potatoes. Everything was ready. I made a HUGE pot of soup.

(mmmm, smell that soup!)

In between the gathering and chopping, I went out to do laundry. Got everything washed, dried, folded and hung up, in less than two hours. When I got back to the trailer, the phone rang, and it was my cousin, Susan. I have never met her, but I have talked to her on the phone several times. She is coming to visit me tomorrow. I am very excited about that! Susan's mother, my mother's sister, died when Susan was 12 and she was sent to live with her paternal grandparents in Oklahoma. She never saw her mother's family again until the last year.


In December of 2007, I was invited to be a guest blogger on a blog that is no longer in existence. During the time that I was trying to figure out what to write, I went to my mother's 80th birthday party. So, I decided to write about my mother's life. I started out talking about my mother's parents, and mentioned her maiden name in the article.

That maiden name is not a common name, and my grandfather's last name was the only last name Susan knew to search for after so many years. She and her husband had googled and searched for that last name many times over the years, with no results at all. The weekend after I posted my blog post at that other site, they googled again, and were very surprised and excited to finally get a hit on that last name.


The article included some pictures of my mother when she was young, and in the picture I chose, she looked very much like her sister, Susan's mother. There was a link from that article back here to FabGrandma, which Susan clicked on and found enough information to find my mother's telephone number in Georgia. The rest is history. Susan and her husband travelled from Missouri to Georgia to meet my mother last summer.


So, now, after all these years, I will meet my cousin tomorrow here at the Grand Canyon. I am very much looking forward to getting to know her a little bit. She credits me with finding her family and is very happy that I wrote that article. I'm sure I will have some pictures to post tomorrow.

The party tonight was so much fun, hanging out with the folks I work with, laughing, talking, having a beer or two. We stayed outside at the picnic table until after sunset, just enjoying each other's company. Ahhhhh, isn't life Grand?

Sunday, August 02, 2009

Dinner On Hold

I have been planning a dinner party for 10 people for the last month or so. When we went to Flagstaff, I bought 3 pounds of tilapia and 2 pounds of shrimp, so I could make a large pot of my Mexican Seafood Soup. Yesterday, we went to Kanab, and I bought six avocados and some corn tortillas. My neighbor, Mark, bought fresh pineapple, cantaloupe, and mangos for his contribution to the party.

And then, this morning, my supervisor, who was also invited to the party, called to tell me she just remembered we have a mandatory staff meeting for our department tomorrow night at 6 p.m. One hour after my party was to have started. She apologized to me for not letting me know when she was invited, but hey, we ALL got the memo in April with all the dates of all our staff meetings for the year. Oh well, we are still having the party, but is has been rescheduled for next Sunday.

Because the party was postponed, I have to figure out what to do with those avocados. I bought some frozen avocados from Schwan's a couple months ago, and they turned out pretty good. I was surprised at how good the guacamole was that I made with them, because, to be honest, I really didn't think frozen avocados would be all that good. So, I am going to try freezing them, and them mash them up next week and make guacamole out of them. I usually serve avocado slices with my soup, but I have also put guac on the top of the soup before, and it was good. I just can't stand the thought of wasting $9 worth of avocados.

So, no party this week. And I was so looking forward to the company of friends.....

Friday, March 06, 2009

MMMM, Mexican Seafood Soup

I wrote about this soup last year, but it is soooo good that it is worth repeating. When you eat it, it tastes like it takes hours to make and like it would be a complicated recipe to make. It really isn't. If you like a little bit of heat, and a little bit of spice, this is a really good soup. And everything in it is naturally gluten free. You'll say "¡Esta sopa está tan sabroso!


The ingredients are basically the same as for any good vegetable soup, with a few Mexican herbs thrown in. The secret ingredients? Shrimp, cumin, and shrimp bouillon. Don't be afraid of it because of the jalapenos, two won't make it hot, just a little warm.

Mexican Seafood Soup

3-4 tablespoons Olive Oil
3-4 stalks of celery, coarsley chopped
1 large onion, chopped
2-4 cloves garlic, minced
2 (or 3 if you dare) jalapenos, seeded and chopped
1 16 oz can diced tomatoes
3 carrots, peeled and cut in chunks

3 medium potatos, washed and cut in chunks
1 zucchini, cut up
3 cubes Shrimp bouillon (Caldo con sabor de camaron) w/ 1 cup water
OR 16 oz seafood stock
6 cups water
2 tablespoons cumin
1 teaspoon basil
1 teaspoon red pepper

1 teaspoon salt
2-3 shakes of tabasco sauce
1 bunch fresh cilantro if desired
1/2 lb tilapia or other firm white fish, cut in bite size pieces
1/2 lb shrimp, peeled and deveined
1 avocado, peeled and sliced
1 lime


Heat the olive oil in a dutch oven. Saute the celery, onion, garlic, and jalapenos until the onions are clear. Add tomatoes, cumin, basil, red pepper, tabasco, carrots, zucchini and potatoes. Put the bouillon cubes in 1 cup of water in a microwave safe container. Microwave for 4 minutes, until the water is boiling. Stir well to make sure the cubes are dissolved. Add to the dutch oven. If using the seafood stock instead, add it now. Add the rest of the water. Bring to a boil, then turn the heat down, cover the pot, and simmer for 40 minutes. Add the fish and shrimp, cover, and simmer another 10 minutes. Slice the avocado and squeeze lime juice over to prevent discoloration.



To serve, fill each bowl with soup, then put some slices of avocado on top, followed by a squeeze of lime juice. ¡Demasiado delicioso ser verdad! I always eat way too much.

Wednesday, February 06, 2008

Mexican Seafood Soup


When Jim and I were working in south Texas, one of our favorite restaurants, Las Margaritas, served a delish soup made with a white fish and shrimp. I asked Margarita for the recipe several times, but she wouldn't share it. I want to believe that it was because she was one of those cooks who "just knows how" to cook something, and really didn't have a recipe for it.

After we left Texas, I experimented for months, trying to reproduce that soup. This is as close as I can get without driving for three days.

Mexican Seafood Soup

Olive Oil
3-4 stalks of celery, coarsley chopped
1 large onion, chopped
2-4 cloves garlic, minced
2 (or 3 if you dare) jalapenos, seeded and chopped
1 16 oz can diced tomatoes
3 carrots, peeled and cut in chunks
3 medium potatos, washed and cut in chunks
3 cubes Shrimp bouillon (Caldo con sabor de camaron) w/ 1 cup water
OR 16 oz seafood stock
6 cups water
2 tablespoons cumin
1 teaspoon basil
1 teaspoon red pepper
1 teaspoon salt
2-3 shakes of tabasco sauce
1 bunch fresh cilantro if desired
1 lb tilapia or other firm white fish, cut in bite size pieces
1/2 lb shrimp, peeled and deveined
1 avacado, peeled and sliced
1 lime

Heat the olive oil in a dutch oven. Saute the celery, onion, garlic, and jalapenos until the onions are clear. Add tomatoes, cumin, basil, red pepper, tabasco, carrots, and potatoes. Put the bouillon cubes in 1 cup of water in a microwave safe container. Microwave for 4 minutes, until the water is boiling. Stir well to make sure the cubes are dissolved.
Add to the dutch oven. If using the seafood stock instead, add it now. Add the rest of the water. Bring to a boil, then turn the heat down, cover the pot, and simmer for 40 minutes. Add the fish and shrimp, cover, and simmer another 10 minutes. Slice the avacado and squeeze lime juice over to prevent discoloration.

Ladle the soup into bowls, add a few slices of avacado, and a squeeze lime juice. Serve with corn or flour tortillas.

Or, just drive down to Pharr, Texas, walk into Las Margaritas, and order a bowl.