We are having a bit of avatar fun over at Twitter, my baking/cooking pals and I, just to shake things up a bit and confuse everyone each month as to who is who and all. Nancy came up with the great idea of each of us picking a different chef for each month, all of us making anything we each selected to make from that chef's recipes, taking a photo of our efforts, and using that photo as our avatar for that month.
August's avatar chef is Rick Bayless, chosen by JoVonn. The recipe I chose was RB's recipe for Caldo Camaron Asado (Spicy Grilled Shrimp Stew) and you can find it in his cookbook: Mexico One Plate at a Time, on page 161-162 or you can find it online here (although it says "adapted," I checked and it is the very same recipe.
Anyone who knows me knows I am always up for soup anytime any season. I was looking for a recipe this month with a bit of color as last month my avatar was all white with that coconut cupcake photo. This seemed like it would be just great in looks and taste...and I was so right, this is a great soup.
I am a little "iffy" always on Mexican food, not really one of my first choices (or actually ever something I would choose) when dining out (and I don't make any of it at home other than the occasional toco or quesadilla), so I am looking forward to maybe expanding my horizons on the whole Mexican food scene, for which my family will be eternally grateful, no doubt as they love Mexican food. Bring it on, I'm up for a little adventure. This soup is not too spicy, but you can adjust that if you like, for me it was perfect and delicious! Definitely a repeat.
