Description
A delicious warm seafood soup with tomatoes and tiger shrimps.
Ingredients
Scale
- 1lb fresh tiger shrimp, unpeeled
- 1/2 cup chopped shallots
- 2 cloves of garlic, minced
- 1/2 teaspoon chili flakes
- 2 cups grape tomatoes, halved
- 3 sprigs of fresh oregano
- 1/2 teaspoon 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 tablespoons (30ml) of extra virgin olive oil
- 1 teaspoon 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