Friday, November 6, 2009

Tomato Shrimp Soup

I made this soup the other night when I had some left over tomatoes and plenty of shrimp shells. When I buy shrimp I keep the shells in the freezer, then when I want an easy shrimp stock. This lends much of the flavor to this simple soup.

Tomato Shrimp Soup
1 large onion, sliced
1 - 2 carrots, diced
2 - 3 stalks celery, diced
2 - 3 cloves garlic, roughly chopped
3 - 4 fresh sprigs tyme
2 - 3 bay leaves
salt and pepper
about 1 lb shrimp shells, or other crustacean shells, uncooked
1/2 cup white wine or beer (its a little weird but i didn't have any white wine at home)
1 large can tomatoes, pureed
1 - 2 tbs cumin
about 1/2 lb shrimp

Start the stock by sauteing half the onion in a touch of oil for about 5 minutes over medium heat until they begin to soften.

Add the rest of the vegetables and cook until they are soft. If they stick to the pan add just enough water to prevent them from burning. Add the rest of the ingredients, and cook until the shrimp shells are cooked through, about 10 minutes.

Cover with water and cook for about 45 minutes. Season with salt and pepper.

To start the soup, saute the rest of the onion in oil until softened.

Add the tomato, and cook for a minute until heated through.

Strain the stock into the tomatoes. Then add the saffron and a touch of cumin.

I cook this over medium low for a long time (may 90 minutes) to let the flavors develop and bring out some of the sweetness in the tomatoes.

Just before serving, add the shrimp. They should only take about 5 minutes to cook.

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