Today is a fun day because I have THREE things to be excited about. First, my BFF had her first baby yesterday and M and I got to hold her and love her and dote on her. [Cue raging baby-making hormones now.] I am so proud of the new parents and can’t wait to see this adorable little girl grow up.
Second, we are FINALLY going to decorate our house. We purchased this house over a year ago and we still haven’t put anything up on the walls or curtains on the windows. It looks like we just moved in a couple of weeks ago. I’m thrilled to be taking on this task. If you want to see some of my ideas, check out my Pinterest Boards.
Third, I have a GIVEAWAY for y’all! Klondike Brands and I have partnered together to give away 4 prize packs full of Klondike Potato Goodies, including a cookbook, cooking items and more! Each Monday for the next four weeks I am hosting a weekly giveaway for 1 of these prize packs. Each contest will start on Monday and end the following Sunday night at midnight.
It’s easy to enter; just follow the widget below. You get 1 entry for leaving a blog comment and up to 5 bonus entries! You can also get a sweet coupon from Klondike Brands HERE.
Now when you win, you’re going to need some recipes to make with your potatoes! And seriously, who couldn’t use more potato recipes anyhow. This week, I’ve prepared a satisfying potato soup with plump shrimp and scented with luxurious saffron. Making this will transport you to an old kitchen in a Spanish villa with the warm scents of slow cooking soup, fresh seafood and lingering hints of saffron wafting through the air. It requires a few more dishes but I’m sure my wonderful dish-washing husband will come do them for you if you make him some soup (tee-hee-hee).
Saffron Potato Soup with Shrimp
Servings: 8 • Size: 1 meatloaf • Weight Watcher Points+: 4
Calories: 150 • Fat: 3g • Carbs: 20g • Fiber: 2.5g • Protein: 12g
Sugars: 4g • Sodium: 406g • Cholesterol: 74mg
- 1 pound large (21/30) shrimp, shell-on, deveined
- ½ teaspoon Old Bay Seasoning
- 2 teaspoons olive oil, divided
- 6 cups water
- 1 Tablespoon butter
- 1 orange bell pepper, minced
- ½ medium yellow onion, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 ears corn, kernels removed (about 1 ½ cups)
- 4 Klondike Rose Potatoes, diced
- 1 teaspoon saffron threads
- Additional salt, to taste
- Chopped parsley for garnish (optional)
Preheat broiler to HI.
Toss the shrimp in 1 teaspoon olive oil and Old Bay Seasoning. Lay the shrimp on a baking sheet in a single layer. Cook under the broiler 2 minutes. Turn each shrimp over and place under the broiler an additional 2 minutes. Remove from oven and let cool.
Remove the shells and tails from the shrimp and place in a medium pot. Cover with the 6 cups of water and boil over high heat 8 minutes. Pour the liquid into another pot fitted with a mesh strainer or cheesecloth to catch the shells. Discard shells and reserve liquid.
In a large pot, heat the remaining 1 teaspoon olive oil and butter over medium heat. Add the bell pepper, onion, salt and pepper and cook, stirring occasionally 3-4 minutes or just until begins to soften. Add the corn kernels, Klondike Rose Potatoes and saffron and continue cooking, stirring frequently, 7-8 minutes. Reduce heat to low and add enough of the reserved liquid just to cover the potato mixture. Cover and simmer 10 minutes.
Using an immersion blender, lightly blend the soup so that it thickens slightly but there are still bits of vegetables left. If using a blender, puree about 1/3 of the soup and add it back to the pot. Cut the shrimp into bite-sized pieces and add it to the soup. Stir to combine, taste and add additional salt if needed. Serve warm garnished with chopped parsley.