-SOUP-
1/2 lb Raw Shrimp; *
4 c  Chicken Broth
1/2 ts Salt
1/8 ts Saffron; Ground
Pepper; Dash Of
1 tb Cold Water
1 ts Cornstarch
1/2 c  Half & Half
1/4 c  Parsley; Snipped
1/4 c  Caesera Sauce; Below

-CAESERA SAUCE-
1 1/2 c Tomatoes;Finely Chopped
1/2 c Onion; Chopped, 1 Med
1 Clove Garlic; Sm., Fine Chop
1 Jalapeno Chile; Canned, **
1/2 ts Jalapeno Chile Liquid;Canned
1 tb Cilantro; Fresh,Fine Snipped
1 tb Lemon Juice
1/2 ts Oregano Leaves; Dried
1 1/2 ts Vegetable Oil.

* Shrimp should be deveined and shelled and coarsely chopped. **
Jalapeno Pepper should be seeded and finely chopped.
~–
SOUP: Place shrimp, 1 cup of the broth and the Casera Sauce in blender
container. Cover and blend on high speed until smooth. Heat shrimp
mixture, remaining broth, the salt, saffron and pepper to boiling in
3-quart sauce pan. Mix water and corn starch; stir into shrimp mixture.
Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove
from heat; stir in half and half. Sprinkle with parsley. CASERA SAUCE: Mix
all ingredients in glass or plastic bowl. Cover and refrigerate up to 7
days. NOTE: Use leftover Casera Sauce for spicing soups to saucing seafood.
Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is
welcomed.