Tomato and Tiger Shrimp Soup
Recipe GLPRd45606e525c381
A vibrant, aromatic soup featuring succulent tiger shrimp in a bright tomato broth infused with garlic, chili, and fresh herbs. This Southeast Asian-inspired dish combines tender shrimp with halved grape tomatoes, white wine, and vegetable stock for a light yet satisfying meal. Finished with fresh cilantro and crusty bread to complete the experience.
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Ingredients
1 pound tiger shrimp, peeled and deveined
1/2 cup shallots, finely chopped
2 garlic cloves, minced
1/2 teaspoon chili flakes
2 cups grape tomatoes, halved
3 sprigs fresh oregano
1/2 teaspoon sweet paprika
1/4 cup fresh cilantro or flat leaf parsley, chopped
1/2 cup dry white wine (Pinot Grigio or similar)
1 cup vegetable stock
2 cups dry white bread, cubed
2 tablespoons extra virgin olive oil
1 tablespoon salt, or to taste
Directions
Heat the extra virgin olive oil in a large soup pot over medium heat. Once shimmering, add the finely chopped shallots and sauté for 3–4 minutes until softened and translucent.
Stir in the minced garlic and chili flakes, cooking for 1 minute until fragrant. Add the sweet paprika and stir well to coat the aromatics.
Pour in the dry white wine and scrape the bottom of the pot to deglaze, allowing the alcohol to reduce slightly, about 2 minutes.
Add the halved grape tomatoes and fresh oregano sprigs. Stir gently and simmer for 3–4 minutes, allowing the tomatoes to begin releasing their juices.
Pour in the vegetable stock and bring the soup to a gentle boil. Season with salt to taste.
Add the peeled and deveined tiger shrimp to the simmering broth. Cook for 4–5 minutes, stirring occasionally, until the shrimp are opaque and have reached an internal temperature of 145°F.
Remove and discard the oregano sprigs. Taste the soup and adjust seasoning as needed.
Divide the soup among four bowls. Top each bowl with cubed dry bread and a generous garnish of fresh cilantro or flat leaf parsley. Serve immediately.
