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Categories:Viewed: 55 - Published at: 3 years ago
Ingredients
- 16 head-on jumbo shrimp
- 2 stalks celery, sliced
- 1 carrot, sliced
- 1 tomato, sliced
- 1/4 medium onion, sliced
- 1/2 pound
- (see Tips, below)
- 4 tablespoons extra virgin olive oil
- Thinly sliced fresh parsley and basil for garnish
- fresh basil
Method
- Peel shrimp, reserving heads and shells. Devein shrimp. Put shrimp heads and shells in large pot. Add celery, carrot, tomato, onion, and 4 1D2 cups water. Set over high heat, season with salt and freshly ground black pepper, and bring to boil. Lower heat, cover pot, and simmer 40 minutes, skimming occasionally.
- Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid. Add water if necessary to make 4 cups liquid. Return broth to pan, add
- and set over high heat. Bring to boil, reduce heat, and simmer, uncovered, 15 minutes. Add shrimp and simmer additional 5 minutes.
- Divide among 4 soup bowls. Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil.
