In a medium sauce pan, bring the water and lemon slices to a boil. Add the shrimp and when the liquid just starts to come back to a boil, turn the heat off and cover the pan. Let rest for a minute or two and then drain the shrimp and rinse with cold water. Transfer them to a bowl, cool and then chill for a couple of hours.
For the soup, place the onion, bell pepper, garlic, tomato, lemon juice, horseradish, tomato or vegetable juice, worcestershire sauce and hot sauce in a blender and blend until smooth. Chill for at least 2 hours.
When ready to serve, divide the shrimp among 4 small soup bowls. Ladle 1/4 of the soup over each bowl and garnish with minced chives.
* I think chunks of lobster, king crab meat and even crawfish tail meat would be terrific as an alternative to the shrimp!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!