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.