CREOLE SALMON & SHRIMP IN WINE & BROTH GRAVY WITH LEMON – ROSEMARY – OREGANO – GARLIC / SPICY PURPLE HULL PEA SOUP WITH SHREDDED CARROTS & ONION

–salmon (size of 3 decks of cards, one-half pound)

–Creole seasoning (bottled, in spices section of grocery store)

–shrimp (tiny, a dozen, thawed from frozen)

–white wine

–chicken broth (non-fat, low sodium)

–lemon juice

–rosemary & oregano (fresh if possible)

–garlic powder

–purple hull peas (frozen)

–cayenne pepper (optional)

–shredded carrots (one handful)

–onion (one-half, sliced in small pieces)

–salt and pepper

–olive oil

1 – Place the peas in a slow cooker with water to cover.  Season with 1 teaspoon of salt and a little olive oil.  Optionally, add a generous amount of cayenne pepper.  Add 1 handful of shredded carrots, and one-half sliced onion.  Stir.  Cook for 5 and one-half hours on low.  When finished, keep setting on warm until time for dinner.

2 – Place the salmon in a covered baking dish with a little white wine.  Season with Creole seasoning, pepper, and olive oil.  Set aside.

3 – Rinse and drain about a dozen tiny shrimp.  Place in a covered baking dish.  Place one-half cup of chicken broth in a measuring cup.  Microwave on high for 1 minute.  In a separate cup, place 1 tablespoon of flour.  Slowly add the heated broth to the flour.  Stir well.  Pour atop the shrimp.  Season with salt, pepper, rosemary, oregano, garlic powder, a squirt of lemon juice, and olive oil.  Microwave on high for 3 minutes.  When finished, keep covered to preserve warmth.

4 – Microwave the salmon for 5 minutes on high.  When finished, pour the shrimp gravy atop the salmon.

5 – Serve the soup as a first course; then serve the salmon atop quinoa (recipe, see the search box on this blog). 

–salmon and shrimp adapted from food.com web site; soup original.

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