A delicious warm and hearty tomato and tiger shrimp soup for those cold winter days. —Nik Sharma
- Serves 4
shallots, finely chopped
garlic cloves, minced
grape tomatoes, halved
cilantro or flat leaf parsley
Pinot Grigio or dry white wine
dry white bread of any kind
extra virgin olive oil
In This Recipe
- 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.
Nik Sharma is a molecular biologist turned cookbook author and food photographer who writes a monthly column for Serious Eats and the San Francisco Chronicle and is a contributor to the New York Times. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table. Nik's new book, The Flavor Equation will be released in October 2020.