Shrimp Soup with Caesera Sauce

• Soup
• 1/2 pound shrimp shelled, deveined, coarsely chopped
• 4 cups chicken broth
• 1/2 teaspoon salt
• 18 teaspoon saffron threads ground
• 1 x black pepper
• 1 tablespoon water cold
• 1 teaspoon cornstarch
• 1/2 cup light cream (half&half)
• 1/4 cup parsley leaves snipped
• 1/4 cup sauce caesera
• Caesera Sauce
• 1 1/2 cups tomatoes finely chopped
• 1/2 cup onions chopped
• 1 small garlic cloves finely chopped
• 1 each jalapeno pepper canned, seeded, finely chopped
• 1/2 teaspoon jalapeno pepper liquid, canned
• 1 tablespoon cilantro fresh, finely snipped
• 1 tablespoon lemon juice
• 1/2 teaspoon oregano dried
• 1 1/2 teaspoons vegetable oil

1. Soup:
2. Place shrimp, 1 cup of the broth and the Casera Sauce in blender container.
3. Cover and blend on high speed until smooth.
4. Heat shrimp mixture, remaining broth, the salt, saffron and pepper to boiling in 3-quart sauce pan.
5. Mix water and corn starch; stir into shrimp mixture.
6. Heat to boiling, stirring constantly.
7. Boil and stir for 1 minute.
8. Remove from heat; stir in half and half.
9. Sprinkle with parsley.
10. Caesera Sauce:
11. Mix all ingredients in glass or plastic bowl.
12. Cover and refrigerate up to 7 days.

shrimp, chicken broth, salt, ground, black pepper, water cold, cornstarch, light cream, parsley, sauce, tomatoes, onions, garlic, jalapeno pepper, jalapeno pepper, cilantro, lemon juice, oregano, vegetable oil

Taken from recipeland.com/recipe/v/shrimp-soup-caesera-sauce-43521 (may not work)