Shrimp Soup with Cumin

Description
If you use shrimp stock for this dish, the shrimp flavor will be incomparably intense.
 * Contributed by Catsrecipes Y-Group
 * Source: How to Cook Everything
 * Typed by: Susan alexanderjamesmom@gmail.com
 * Time: 45 minutes
 * Makes 4 servings

Ingredients

 * 1 to 1¼ lbs shrimp, shells on
 * 5 cups shrimp or chicken stock, or water
 * ½ cup extra-virgin olive oil
 * 4 cloves garlic, peeled
 * 4 thick slices French or Italian bread
 * 1 tsp ground cumin
 * salt and freshly ground black pepper to taste
 * minced fresh parsley leaves for garnish

Directions

 * 1) Peel the shrimp and simmer the shells in a medium saucepan with the stock or water while you continue with the recipe.
 * 2) Place the olive oil in a large, deep saucepan or casserole and turn the heat to medium.
 * 3) Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes.
 * 4) Remove them with a slotted spoon and set aside to cool.
 * 5) Turn the heat to low and brown the bread in the oil on both sides, in batches if necessary; it will take about 5 minutes.
 * 6) Remove the slices and spread each with about ½ clove of the cooked garlic.
 * 7) Mince the remaining garlic.
 * 8) Cut each of the shrimp into 3 or 4 pieces.
 * 9) Strain the warmed stock into the casserole, turn the heat to medium, and bring to a gentle boil.
 * 10) Add the shrimp, cumin, salt, and pepper, and cook over low heat for 3 or 4 minutes.
 * 11) Place a piece of bread in each of four bowls, then ladle in a portion of soup with shrimp.
 * 12) Sprinkle with the minced garlic, garnish, and serve.