Garlic Soup W/ Shrimp (Mark Bittman)

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   1. Combine olive oil and garlic in a deep skillet or broad saucepan and turn heat to medium. Sprinkle cloves lightly with salt and pepper, and cook, turning occasionally, until they are tender and lightly browned all over, about 10 minutes; lower heat if they seem to be browning too quickly. Remove garlic with a slotted spoon.

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   2. Turn heat to low and add bread (in batches, if necessary); cook on each side until nicely browned, about 4 minutes total. Place each piece of bread into a soup bowl.

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   3. After removing the bread, brown the cumin and paprika in the oil and add the stock.

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   4. When stock is nearly boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about 4 minutes. Place some of the browned garlic cloves atop the bread in each of 4 bowls; then ladle in a portion of soup and shrimp. Sprinkle with parsley and serve.

No additional tips available.