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Categories:
olive oil shrimp carrots leeks onion white wine water fresh cilantro vanilla bean bay leaves green beans snow peas green onions fresh cilantro
Viewed: 58 - Published at: 7 years agoIngredients
- 3 tablespoons olive oil
- 24 large shrimp, peeled, deveined, shells reserved
- 1 cup chopped carrots
- 1 cup chopped leeks
- 1 cup chopped onion
- 1 1/2 cups dry white wine
- 4 1/2 cups water
- 3/4 bunch fresh cilantro
- 3/4 vanilla bean, split lengthwise
- 2 bay leaves
- 6 ounces green beans, trimmed, cut in half
- 6 ounces asparagus, trimmed, cut into 3-inch length
- 6 ounces snow peas, trimmed
- 1 1/4 cups chopped green onions
- 12 sea scallops, cut horizontally in half
- Chopped fresh cilantro
Method
- Heat oil in heavy large Dutch oven over medium heat.
- Add shrimp shells; saute 3 minutes.
- Add carrots, leeks and onion and saute 5 minutes.
- Add wine; simmer 5 minutes.
- Add water, 3/4 bunch cilantro, vanilla and bay leaves.
- Cover; simmer over low heat 30 minutes.
- Strain stock into large saucepan.
- (Can be made 1 day ahead.
- Chill.)
- Bring stock to boil.
- Add green beans, asparagus, snow peas and 3/4 cup green onions and simmer 1 minute.
- Add shrimp and scallops; simmer until shellfish are cooked through, about 3 minutes.
- Mix in 1/2 cup green onions.
- Ladle soup into bowls.
- Sprinkle with chopped cilantro.
