*
*12 ounce Package (21-25) Jumbo Shrimp, She’ll on, EzPeel, Tail on, de-veined, if desired (rinse shrimp thoroughly)
*1/4-1/3 cup Extra Light Olive Oil
*Juice 1 Lemon
*10-12 dashes Tabasco Sauce, or to taste
*Fresh Black Pepper, to taste, use more than you would think to use
*1/2 Kosher Salt or to taste
*3-4 cloves Garlic, pressed or grated, optional
*2-3 tablespoons Worcestershire Sauce
*2 pinches Red Pepper Flakes or to taste
*Square (1/2 cup) Cold Butter, sliced
*Chopped Fresh Parsley, Garnish, optional
*1/2 Baking Sheet
*
**Serve with French Baguette or Artisan Bread, sliced. Use the butter drippings from the shrimp for bread dipping.
*
Place frozen Shrimp in a flat layer onto 1/2 baking sheet. Then layer/sprinkle the remains ingredients and then broil on high in the oven, on the middle rack for 10 minutes or until Pink a little white and opaque in color.
*1 Large head of Cauliflower or 2 small (around 2 and 1/2 pounds) cut into flower eats and small pieces
*2 tablespoons Dijon Mustard
*1 and 1/2 cup Blend Monterey Jack, Pepper Jack or Colby Jack or use a Sharp Cheddar or Sharp White Cheddar for extra flavor, finely grated easy melting (extra grated cheese for topping)
*1 and 1/2 cup freshly grated Pepper Jack Cheese
*Garnish with grated cheese and red pepper flakes as desired.
Sauté in a skillet with the butter and oil, on medium heat the onions until translucent and add the garlic the last-minute of sautéing. Then add the flour and mix until combined in the onion and garlic mixture, slowly add milk, OR Option 2: Mix the flour to the milk in a bowl and whisk together and then add to the sautéed mixture.
*
In a blender with two cups of the chicken stock blend with the cauliflower pieces. Note: (Save 1 to 2 cups of cauliflower if you like small pieces of cauliflower in the soup). Then blend milk and onion mixture with the cauliflower and blend until smooth or if you like diced onions in your soup don’t blend and add the unblended onion mixture to the crock pot.
*
In a crock pot with liner add the blended cauliflower mixture and add the remaining chicken stock, salt and white pepper.
Cook in a crock pot for 3 hours on high or 4-5 hours on low or make according to your crock pot instructions.
*
When soup has finished cooking add the mustard and cheeses, adding slowly, stirring until combined. Serve and top with extra cheese.
