Serves 4
40 min
Tomato and Tiger Shrimp Soup
Recipe GLPR8439f19cbe452b
A vibrant Southeast Asian-inspired soup featuring succulent tiger shrimp seared with paprika and nestled in a rich tomato broth infused with garlic, shallots, and fresh herbs. Whole grape tomatoes and crusty bread croutons create a hearty, rustic dish that balances bright acidity with subtle heat. This pescatarian-friendly soup comes together quickly and delivers bold, comforting flavors in every spoonful.
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Ingredients
1 lb fresh tiger shrimp, unpeeled
½ cup chopped shallots
2 cloves garlic, minced
½ teaspoon chili flakes
2 cups grape tomatoes, halved
3 sprigs fresh oregano
½ teaspoon sweet paprika
¼ cup fresh cilantro or flat-leaf parsley, coarsely chopped
½ cup dry white wine (Pinot Grigio or similar)
1 cup vegetable stock
2 cups dry white bread, cut into ½-inch cubes
2 tablespoons extra virgin olive oil
1 teaspoon salt (plus more to taste)
Black pepper to taste
Directions
Fill a large pot with water and stir in 1 teaspoon of salt. Bring to a rolling boil over high heat. Add the whole unpeeled shrimp and let them cook until they turn bright pink and opaque, about 2 minutes. Drain the shrimp and immediately transfer them to a bowl filled with ice-cold water to stop the cooking process.
Once completely cooled, peel the shrimp, removing the shell from the body but leaving the tail segment attached for presentation. Devein each shrimp by making a shallow cut along the back and removing the dark vein. Set the prepared shrimp aside on a clean plate.
Heat the extra virgin olive oil in a large stockpot over medium heat. Add the peeled shrimp and sprinkle the sweet paprika evenly over them. Sear the shrimp on each side for about 1.5 minutes per side, turning carefully to coat with the paprika, until they develop a light golden-brown color. Transfer the seared shrimp to a plate and set aside.
In the same stockpot, add the chopped shallots and chili flakes. Sauté over medium heat, stirring occasionally, for 2-3 minutes until the shallots become soft and fragrant. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the halved grape tomatoes and oregano sprigs to the pot. Cook for 3 minutes, stirring gently, until the tomatoes begin to soften slightly. Pour in the dry white wine to deglaze the pot, scraping up any flavorful bits from the bottom. Let the wine simmer for 1 minute, then add the vegetable stock.
Bring the mixture to a boil, then reduce the heat to low and maintain a gentle simmer. Tear or chop the dry bread into rough ½-inch cubes. Add the bread cubes and the reserved seared shrimp to the pot. Stir gently for about 3 minutes until the bread begins to soften and absorb the broth.
Let the soup continue to simmer gently for 5 minutes, allowing the bread to break down slightly and thicken the broth naturally. The soup should develop a rustic, hearty consistency as the bread partially disintegrates into the liquid.
Remove the pot from heat. Taste the soup and adjust seasoning with additional salt and black pepper as needed. Remove the oregano sprigs if desired, or leave them in for rustic presentation. Stir in the fresh cilantro or flat-leaf parsley just before serving.
Ladle the soup into warm bowls and serve immediately while hot. Accompany with toasted crusty bread on the side for dipping and extra texture.
