Shrimp Soup with Cumin

Shrimp Soup w/Cumin

Makes 4 servings

Time: 45 minutes

If you use shrimp stock for this dish, the shrimp flavor will be incomparably intense.

1 to 1-1/4 lbs shrimp, shells on

5 C shrimp or chicken stock, or water

� C extra-virgin olive oil

4 cloves garlic, peeled

4 thick slices French or Italian bread

1 t ground cumin

Salt & freshly ground black pepper to taste

Minced fresh parsley leaves for garnish

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. Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes. Remove them with a slotted spoon and set aside to cool. 3. 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. Remove the slices and spread each with about � clove of the cooked garlic. Mince the remaining garlic. 4. Cut each of the shrimp into 3 or 4 pieces. Strain the warmed stock into the casserole, turn the heat to medium, and bring to a gentle boil. Add the shrimp, cumin, salt, and pepper, and cook over low heat for 3 or 4 minutes. 5. Place a piece of bread in each of four bowls, then ladle in a  portion of soup with shrimp. Sprinkle with the minced garlic, garnish, and serve.

Cookbook: How to Cook Everything

Typed by: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group