Spicy Shrimp Soup From Chaya Bayou

* Place peppers in small saucepan. Add wine and 1/4 cup water. Bring to a boil and simmer until peppers have softened, 2 to 3 minutes. Pour in blender. Add 2 tablespoons water and blend until fairly smooth, 10 seconds. Add 2 to 3 tablespoons water if needed to reach desired consistency. Strain into small bowl. Set aside. Makes 1/4 cup.

SHRIMP STOCK

1/4 cup olive oil

1/2 onion, diced

1 small carrot, diced

2 stalks celery, diced

1/4 cup tomato paste

1/2 pound medium shrimp

2 tablespoons brandy

2 tablespoons dry white wine

8 cups chicken stock

* Heat oil in large saucepan over medium heat. Add onion, carrot and celery and saute until softened, 5 to 6 minutes. Add tomato paste and cook, stirring, 2 to 3 minutes. Add shrimp. Saute until shrimp is cooked, 1 to 2 minutes. Add brandy and wine and bring to boil. Cook until alcohol has burned off, 1 to 2 minutes, then add stock and return to boil. Reduce heat and simmer 45 minutes. Strain stock and reserve; discard vegetables and shrimp.

ASSEMBLY

1 tablespoon olive oil

1 red onion, diced

1/4 pound banana squash, diced

2 tablespoons Chile Paste

1/2 cup Arborio rice

Shrimp Stock

1 cup ranchero cheese, crumbled

2 tablespoons whipping cream

12 large shrimp, peeled and deveined

2 eggs, lightly beaten

Salt

* Heat oil over medium heat and add onion. Saute until softened, 2 minutes. Add squash and Chile Paste. Saute a few minutes to heat. Add rice and Shrimp Stock. Cook and stir occasionally 30 minutes.

* Add cheese, whipping cream and shrimp. Cook 10 seconds, then add eggs. Add salt to taste and stir well.

6 servings. Each serving: 291 calories; 1,258 mg sodium; 117 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 19 grams protein; 0.49 gram fiber.