Recipe courtesy of From Garden to Soup Bowl

4 servings
Preparation time: 10 minutes
Cooking time: 45 minutes

Ingredients

  • 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

Preparation

  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.

[wpurp-searchable-recipe]Shrimp Diablo – – – [/wpurp-searchable-recipe]

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