I Am A Culinary Genius

Invented a soup today off a recipe from Mexico.  It was awesome.

3 quarts chicken broth
1 large garlic clove, bisected at the hemisphere
1 shallot quartered
5-6 sprigs of cilantro
1 bay leaf
1 red bell pepper, seeded and roughly cut
1/2 jalapeno, seeded and roughly cut
1/2 tsp paprika
1/2 tsp coriander
1/2 tsp Penzie's fajita spice
1 medium yellow onion, roughly chopped
1 tsp garlic paste
A shot of tequila

Combine the above, bring to a boil and then simmer for an hour.  Strain the solids out and return the broth to the soup pot with a few of the cooked garlic cloves.

It can sit for much longer if you want to prepare it ahead of time.

4 pieces of bacon
1 tsp olive oil
1 lb of shrimp, cleaned

Fry the bacon, remove.  Add the olive oil to the bacon grease and then fry the shrimp in the mixture until they are about half cooked.

1 cup orzo
2 tomatoes

Bring the broth to a boil.  Add the orzo, cook for five minutes.  At the five minute mark add the shrimp and tomatoes.  Cook for five more minutes.

Serve in bowls with freshly cut avocado and a lime for garnish.  Sprinkle with the bacon if you like bacon.  And you either like bacon or your wrong.

Serve with a citrus based salad and toasted crusty bread for a nice meal.

It sounds complicated, but aside from frying the shrimp, it's pretty low stress.  I might not add the bacon next time, because it got a little salty, but it's got a nice little heat from peppers, and a medley of flavors from the herbs and spices.

Enjoy.