Shrimp Diablo Soup With Saffron


It  is a spicy soup. If you are not a fan of spiciness than omit crushed red pepper or add just a little bit of it. Saffron gives a great taste to the shrimp diablo but it also can be optional. Even if you omit saffron, you will still get a dish, which is rich and full of flavor.

Shrimp Diablo Soup: 4 servings
Preparation time: 10 minutes
Cooking time: 45 minutes


  • 1 lb. shrimp (used wild shrimp.)
  • 5-6 garlic cloves, chopped
  • 5 large tomatoes, or 1 large tomato and 2 cups canned crashed tomatoes
  • 1 glass white wine
  • 1-2 tsp. crushed red pepper
  • 1 tsp. black pepper
  • 1 bunch parsley, chopped
  • Pinch saffron
  • 2 tbsp. olive oil
  • Sugar
  • Salt
  • Baguette bread


  1. Heat olive oil in a soup pot at medium-low heat. Add garlic, half of parsley, crushed red pepper and cook for about 3 minutes, stirring occasionally.
  2. Add chopped tomatoes, sugar and cook for 7 minutes, stirring.
  3. Pour wine. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes.
  4. Add shrimp and another half of the parsley and cook for the last 5 minutes.
  5. Serve immediately with a baguette. Dip a piece of baguette into this soup and enjoy! Some rose or white wine is the must.

Recipe courtesy of From Garden to Soup Bowl

Jan & Nellie

Jan & Nellie

Jan and Nellie, the magical chefs from the kitchen at From Garden To Soup Bowl, are experienced home chefs who specialize in creating healthy recipes for their families and friends. Their goal is to encourage followers to make home cooked meals using fresh ingredients. Theymake it simple by presenting their recipes using picture step by step instructions.

From Garden To Soup Bowl
Jan & Nellie

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