Monday, February 8, 2010

Chef Chuck's Shrimp and Rice Soup

Minestra di Riso e Gamberi

These succulent shrimp have the saltiness flavors of the oceanic waters. Shrimp and rice soup is a unique way to enjoy soup. The shrimp were so plump and tender and the parsley added some garden freshness.

Shrimp and Rice Soup

1 pound shrimp, shells on
2 tablespoons olive oil
2 garlic cloves, crushed
1/3 cup shallots, chopped
2 carrots, chopped
2 tablespoon tomato paste
1 cup white wine
1 cup shrimp broth
3 cups vegetable broth
2 tablespoons fresh parsley, chopped
cooked rice


Peel shrimp, wash and set aside. Place shells and 1 cup water in a small sauce pan season with salt and pepper and simmer for 15 minutes. Strain and reserve liquid, this will be the shrimp broth. In a large pot heat olive oil and season the oil by cooking the garlic for 1-2 minutes, remove and discard. Then cook tomato paste for about 4 minutes. Add sun dried tomatoes, shallots and carrots and saute for a few more minutes. De glaze pan with the white wine and cook wine for a 2 minutes. Pour in shrimp broth, cover and simmer 15 minutes. Add whole shrimp cover for 3 minutes toss in parsley. Serve over rice.
Serves 4.

No comments:

Post a Comment