we pulled this one from a “food of portugal” cookbook by jean anderson. i liked the look of it, but in the midst of making it, i became quite skeptical – the broth seemed a bit bland, and i feared it would be a failure. the end result surprised me by being a tasty, slightly tangy soup that i would certainly make again.
1 pound raw shrimp, in the shell
1.5 quarts water
2/3 cup white wine
2 med. yellow onions, peeled and chopped (i used very big ones)
2 med. garlic cloves, peeled and chopped (we always use more garlic than needed)
2 tbsp olive oil
1 tbsp butter
2 large tomatoes, cored, seeded and chopped (i used 5 romas)
2 tbsp parsley
1 bay leaf
5 tbsp tomato paste
1/4 tsp black pepper
1/4 tsp cayenne
1 tsp salt
1/2 cup cream
1) place shrimp, water and wine in large saucepan, and bring to a simmer. remove from heat and remove the shrimp.
2) in another large saucepan, saute onion and garlic in butter and oil. when softened, mix in tomatoes, parsley, bay leaf, tomato paste, pepper, and cayenne. turn heat to low, cover and simmer 25 minutes.
3) add shrimp cooking liquid (through a strainer) to tomato mixture, then simmer uncovered for an hour. at this point, shell and devein the shrimp.
4) remove the bay leaf, and puree the mixture in batches using a blender or food processor. add 8 shrimp to the last batch to be pureed.
5) add the remaining shrimp to the pureed mixture, along with salt and cream. bring slowly to serving temperature. add salt to taste, serve garnished with parsley.