1 pkg (16oz frozen) TJs melange à trois peppers – thawed, drained
4 oz TJs fresh sliced crimini mushrooms
1T butter
1 sm onion chopped
1/4t worcestershire sauce
1/4t TJ’s Jalapeño Pepper Hot Sauce
1 pkg (16oz frozen) TJs shrimp (70-110/lb) – thawed,drained
3T flour
1 1/2t salt
dash ground cayenne pepper
2t minced parsley
2C milk
1 pkg (8oz) cream cheese, cut into smaller pieces
1 egg, beaten
1 pkg (12 oz) TJs chapati
Saute mushrooms in butter for 2 min.
Add drained peppers and saute for about 5 minutes, until liquid evaporates.
Add chopped onion, worcestershire, TJ’s Jalapeño Pepper Hot Sauce and shrimp. Heat for two minutes.
Mix flour, salt, cayenne, parsley. Add and stir.
Gradually add 1 1/2C milk while stirring. Cook, stirring gently, until thickened.
Add cream cheese and stir until incorporated.
Beat egg with remaining 1/2C milk and add gradually, stirring constantly, until incorporated.
Serve hot in large soup bowls w/ chapati.
You can, of course, buy the milk, cream cheese, eggs, flour, &c. at Trader Joe’s too.