Over the years, Albert Cheney has created many Southern Style recipes and shared with family and friends living within the Mobile Bay Metro Area, Baldwin County and Mobile County of Alabama. Herbs and spices are a necessity when cooking Southern Style in Alabama which has a rich European influence and history for over 300 years!
My profession is primarily as a residential real estate appraiser in the Mobile Bay Metro Area of Alabama; although, I enjoy cooking and grilling through the years with family and friends. Many people have asked for some of my recipes through the years. I finally decided it was time to share my recipes online. I hope everyone enjoys my different twists to basic recipes with various herbs and spices. Since I was born and raised in the South, all of my recipes always have a Southern Style twist.
I will periodically add more recipes over time so keep this website as a favorite. I hope you will enjoy each recipe while you share with family and friends. Bon Appétit!
Al Cheney
Cheney Appraisal Services
Post Office Box 8888
Mobile, Alabama 36689-0888
(251) 533-2424
http://www.CheneyAppraisalServices.com/
Creamy Tomato Pasta Shrimp Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Level: Moderate
Serves: 6-8 servings depending on bowl size
Ingredients
1 tablespoon Extra Virgin Olive Oil (EVOO)
2 tablespoons unsalted butter
1 yellow onion, peeled and chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
1 bay leaf
1 15-ounce can of cannellini (white) beans, drained and rinsed
1 14.5-ounce can diced tomatoes & 4 Roma tomatoes, chopped (substitute with fresh tomatoes, chopped)
4 cups (32 ounces) of chicken broth
1 can of tomato paste
2 springs of fresh rosemary (about 2 heaping tablespoons), finely minced
½ teaspoon of red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon Herbs de Provence
½ cup of heavy cream
¾ cup of small elbow, radiatore and or shell pasta, cook al dente and set aside
2 cups of shrimp, cooked, chopped and set aside (if desired, split this portion, half crabmeat, half shrimp)
Sea salt to your particular taste
Freshly ground black pepper to your particular taste
Zest from one lemon
Fresh chives, chopped (optional)
Directions
In a large pot, add the EVOO and butter, heating and melting over medium-low. Then, add the onion, carrots, garlic and bay leaf and cook until vegetables are tender, about 5 minutes.
Add the beans, chicken broth, all chopped and or diced tomatoes, tomato paste, beans, 1 tablespoon rosemary, red pepper flakes and all other spices. Bring the soup to a boil, then, reduce to your lowest heat setting, cover and simmer for about 30 minutes.
Remove and discard the bay leaf, add ½ cup of heavy cream and puree the soup mixture well until completely creamy. Return the soup mixture to your stove and keep warm over your lowest heat setting.
Add your pasta, shrimp, remaining 1 tablespoon of minced rosemary and lemon zest. If desired, spoon taste and season to your particular taste with more sea salt and freshly ground black pepper. Simmer for about 5 minutes on medium-low setting. Serve immediately.
Add fresh chopped chives to each bowl. Bon Appétit!
(SUGGESTION: If you use fresh crabmeat, make sure you clean out the shells the best you can. Slight adjustments in spices are okay for your particular liking and taste. If using regular tomatoes, try 1 ½ to 2 pounds when replacing the one can of diced tomatoes and 4 Roma tomatoes.)