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Author Notes: A delicious warm and hearty tomato and tiger shrimp soup for those cold winter days. —A Brown Table
- 1 pound tiger shrimp
- 1/2 cup shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon chili flakes
- 2 cups grape tomatoes, halved
- 3 sprigs fresh oregano
- 1/2 teaspoon sweet paprika
- 1/4 cup cilantro or flat leaf parsley
- 1/2 cup Pinot Grigio or dry white wine
- 1 cup vegetable stock
- 2 cups dry white bread of any kind
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 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.
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.