Shrimp And Hot Curry Cream Soup
|Dried chickpeas||1 Cup (16 tbs)|
|Seasoning mix||To Taste|
|Salt||1 1⁄2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Sweet paprika||1 Teaspoon|
|Dried sweet basil||1 Teaspoon|
|Dried oregano leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Headless medium shrimp||2 Pound, peeled|
|Chopped onions||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Cauliflower florets||1 Cup (16 tbs)|
|Minced garlic||1 Teaspoon|
|Apple juice||1 Cup (16 tbs)|
|Defatted seafood stock||3 Cup (48 tbs)|
|Ground ginger||2 Teaspoon|
|Hot curry powder||2 Teaspoon|
|Evaporated milk||24 Ounce (2 Cans, 12 Ounce Each)|
|Unsalted butter||3 Tablespoon|
Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the chickpeas absorb the water, they will more than double in volume.
Day 2: Drain the chickpeas, measure 2 cups, and set them aside.
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the shrimp with 1 tablespoon of this mixture and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, cauliflower, the drained chickpeas, and the remaining seasoning mix.
Stir and cook, scraping the bottom of the pot as sticking occurs, for 6 minutes.
Add the garlic and apple juice, clear the bottom, and cook until most of the liquid evaporates, about 7 minutes.
Transfer all the ingredients from the pot to a blender and puree, adding 2 cups of the stock a little at a time, until the mixture is smooth and well blended.
Add the remaining cup of stock, blend, and set aside.
Clean the pot and place it back over high heat.
Add the blended mixture, the shrimp, ginger, and curry, and cook until small "volcanoes" start erupting from the bottom of the pot, about 2 to 3 minutes.
Stir in both cans of skim milk and bring just to a gentle boil, stir, bring just to a boil again, and stir.
When the liquid boils for the third time, remove the pot from the heat, and, if desired, gently stir in 3 tablespoons unsalted butter until completely blended. (This is a great dish without the butter, but tastes even better with it)