This shrimp/prawn soup is one of my favorite Portuguese soups, it has simple savory flavors that are fresh and vibrant but also healthy. I love exploring Portuguese cuisine due to its strong influence on the history, culture and food of the Indian state of Goa. Portuguese food relies on fresh herbs and vegetables are to complement seafood dishes because they can accent the taste in different ways depending on the combination and types of fresh produce used. This is a highly modified version of the popular Tomatado soup of southern Portugal that is normally served without any inclusion of seafood. This soup is simple and delicate and definitely worth a try for any occasion. Bread is often used as a thickening ingredient in many Portuguese soups and here too the addition of chunks of bread make this soup a wholesome and tasty dish for a cold wintry day.
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Tomato and Tiger Shrimp Soup
- Total Time: 35 minutes
- Yield: 4 1x
Description
A delicious warm seafood soup with tomatoes and tiger shrimps.
Ingredients
- 1lb (450 g) fresh tiger shrimp, unpeeled
- 1/2 cup (120 ml) chopped shallots
- 2 cloves of garlic, minced
- 1/2 tsp chili flakes
- 2 cups (480 ml) grape tomatoes, halved
- 3 sprigs of fresh oregano
- 1/2 tsp sweet paprika
- 1/4 cup fresh cilantro/flat-leaf parsley, coarsely chopped
- 1/2 cup (118.29ml) Pinot Grigio white wine
- 1 cup (236.58ml) vegetable stock
- 2 cups dry white bread of any kind
- 2 tbsp (30ml) of extra virgin olive oil
- 1 tsp salt
- salt and pepper to taste
Instructions
- Bring a pot of water and the salt to a boil and add the whole shrimp. Let them cook till the color changes which should take about 2 minutes. Drain the shrimp and transfer to chilled ice-cold water to stop the cooking.
- Once cooled, peel and devein the shrimp and leave only the shell on the tail behind. Discard the rest of the shells.
- Heat the olive oil in a stockpot on a medium flame, followed by the shrimp and paprika and sear the shrimp on each side taking care to coat the shrimp with the paprika. This will take about 3 minutes till the shrimp get brown on each side. Remove the shrimp from the pot and keep aside. To the same stockpot, add the onions, chili and garlic and cook till softened.
- Add the tomatoes and oregano and cook for 3 minutes. Pour in the wine to deglaze the pot followed by the vegetable stock.
- Bring the contents to a boil and then reduce the flame to a gentle simmer.
- Rip or chop the bread coarsely into small 1/2 inch cubes. Add the bread and the shrimp to the contents of the stockpot and stir for about 3 minutes.
- Let the soup thicken for about 5 minutes.
- Add the fresh cilantro/parsley before serving to the soup.
- Serve warm or hot with toasted bread.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
Frequently Asked Questions
Why add chunks of bread to the soup?
Bread is a traditional thickening ingredient in many Portuguese soups, and I use it the same way here. Two cups of dry white bread go in near the end and soften into the broth, creating body and making the soup a wholesome, filling meal. This is my riff on the Tomatado of southern Portugal, which is normally served without any seafood at all.
Why boil and sear the shrimp in two separate steps before they go into the broth?
I boil the whole tiger shrimp in salted water just until the color changes, about 2 minutes, then move them straight to ice water to stop the cooking. Later I sear the peeled shrimp with paprika in olive oil for about 3 minutes to build color. That two-step approach means the shrimp stay tender instead of turning rubbery during the long simmer.
Can I use a different white wine instead of Pinot Grigio?
Yes, any dry white wine works. I use 1/2 cup of Pinot Grigio to deglaze after the tomatoes and oregano, and it lifts the acidity and adds brightness to the broth. Pinot Grigio is just a suggestion, not a requirement.
