Author Notes
A delicious warm and hearty tomato and tiger shrimp soup for those cold winter days. —Nik Sharma
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.