Thursday, April 10, 2014

Shrimp & Crab Tomato Basil Soup

Photo by Katie Kay

Every time I go to HEB I stop by the free sample booths.  My favorite one is the Cooking Connection island where the guy with the microphone makes it fresh and serves you a little plastic Jello shot cup full of wine while you stand there with your mini plate and mini fork.  

And I'm not just a free-loader.  They love me there!  I see the same guy every time, and I always chat him up.  If I don't love the sample enough to purchase the ingredients, I'll make sure I mention a great recipe he made last week and tell him how awesome it was.  Then he feels happy and filled with purpose, I get free food, and we all walk away satisfied.

This recipe actually called for shrimp, any kind of Adams seasoning, and any kind of Cookwell soup.  I used the kinds below, added crab, and it was OUT OF THIS WORLD.  The more crab, the better.  I cheaped out with the claw meat and it was still great, but I can only imagine what giant chunks of real crab would have done for this.

Photo by Katie Kay

I have to admit neither of my kids liked this.  But they are insane and I don't claim them.

If you don't have HEB you can purchase Cookwell online here.

Photo by Katie Kay

Shrimp & Crab Tomato Basil Soup
HEB's Cooking Connection

2 Tbsp olive oil
1lb raw, peeled shrimp with no tails
2 Tbsp Adams Reserve Southwest Ancho rub
1 12oz container pico de gallo, medium
8oz Velveeta, cubed
1 jar Cookwell & Company Tomato Basil Soup
8oz crab meat (not Krab!)

Heat oil in a stockpot or Dutch oven.  Add shrimp and seasoning.  Cook for about 3 minutes or until color just starts to change.  Add pico de gallo, then cook for another 2 minutes, stirring frequently.  Add soup and Velveeta.  Heat to a boil then add crab meat, lower heat, and simmer covered on low for about 7 minutes or until Velveeta is melted.


Katie Kay

1 comment:

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