Tomato And Tiger Shrimp Soup

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   To the same stockpot, add the onions, chili and garlic and cook till softened.

5. 5

   Add the tomatoes and oregano and cook for 3 minutes.

6. 6

   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.

7. 7

   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.

8. 8

   Let the soup thicken for about 5 minutes. Add the fresh cilantro/parsley before serving to the soup.

9. 9

   Serve warm or hot with toasted bread.

* Per serving · 4 servings · Values may vary.