Recipe: Creamy Cancun Roasted Garlic Soup with Fiery Garlic Shrimp

CREAMY CANCUN ROASTED GARLIC SOUP WITH FIERY GARLIC SHRIMP

FOR THE GARLIC SHRIMP:
36 medium-to-large shrimp (about 2 pounds), cooked
1/3 cup olive oil
1/3 cup fresh lime juice
8 large roasted garlic cloves, minced (see note*)
2 tablespoons fresh cilantro leaves, minced
1/3 cup tequila
3 jalapeno peppers, seeded and minced
FOR THE ROASTED GARLIC SOUP:
4 tablespoons (stick) butter or margarine
10 roasted garlic cloves, minced
4 tablespoons all-purpose flour
4 cups chicken or vegetable stock, preferably homemade
1 teaspoon each ground oregano, ground cumin and chili powder
Salt and pepper to taste
6 ounces cream cheese, cut into -inch cubes, at room temperature
2 cups 2-percent milk
1 tablespoon grated fresh lime peel (zest)
3/4 cup (lightly packed) finely chopped fresh cilantro leaves
Fresh whole cilantro leaves (for garnish)

TO PREPARE THE GARLIC SHRIMP:
Peel and devein cooked shrimp, leaving tails intact. Combine shrimp, olive oil, lime juice, garlic, minced cilantro, tequila and jalapenos in a heavy-duty 1-gallon plastic food storage bag. Seal the bag securely and turn over several times to coat the shrimp.

Marinate the shrimp at room temperature while the soup is simmering, but no longer than 30 minutes.

TO PREPARE THE SOUP:
Melt butter in a 4- to 5-quart soup pot over medium heat. Stir in roasted garlic. Whisk in flour until well-blended. Cook for 2 minutes.

Slowly whisk in the chicken stock. Season with oregano, cumin, chili powder, salt and pepper. Simmer over low heat, uncovered, 15 minutes.

Stir in cream cheese, milk, lime peel and chopped cilantro. Cook, stirring occasionally, until cream cheese has melted and mixture is heated through, about 5 minutes.

TO SERVE:
Divide soup equally among 6 warm soup bowls. Drain shrimp, discarding marinade. Place 6 shrimp in the center of each bowl. Garnish with cilantro leaves, if desired.

To roast garlic:
Preheat oven to 350 degrees F. Slice off the top of garlic heads to expose the cloves, and peel away the outer layers of papery skin. Drizzle lightly with olive oil and season with salt and pepper. Wrap tightly in foil and bake until garlic is tender when pierced with the tip of a sharp knife, about 30 minutes. When cool enough to handle, squeeze out the roasted cloves, discarding the skin.

Makes 6 servings
Source: Sharyn L. Hill, Organ, New Mexico, grand champion, 1999 Great Gilroy Garlic Cook-Off