Happy Friday! Rodeo has been a blast so far. Kenny Chesney was wonderful as usual and the night before Dierks Bentley had a great show, yet I’m kind of surprised there wasn’t many people there at all for Dierks. I took advantage of that and got some great shots of the rodeo part of the show. I don’t care how much the paychecks are you wouldn’t see me doing any of this. The ladies who do barrel racing are amazing. It’s crazy to think everything you train for all depends on less then a 10 second ride.

Onto some food. Clam juice isn’t something I use everyday, but it’s really good stuff. You can find it next to all the canned tuna.

I baked my own bread for this and I’ll post the recipe on Monday, but you can use store bought bread or even just eat the soup as it is. Hubby wasn’t super impressed with it as a soup, and we both decided it would do better if you add some pasta in with it instead of using a bread bowl.
Feta Shrimp Soup
(Adapted from allrecipes.com)
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
5 roma (plum) tomatoes, peeled and chopped
1 (8 ounce) bottle clam juice
1 cup dry white wine
3/4 teaspoon dried oregano
1 pinch salt
1/2 teaspoon pepper
4 ounces crumbled feta cheese
1 pound medium shrimp – peeled and deveined
1/4 cup chopped fresh parsley

Melt the butter and heat the olive oil in a large pot over medium heat.

Stir in the onion and garlic, and cook until tender.

Mix in the tomatoes, clam juice, and wine. Season with oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes.

Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes.

Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.

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