Jumbo Shrimp With Fregola
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
62
Spice
52
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Peel shrimp, reserving heads and shells
2
Devein shrimp
3
Put shrimp heads and shells in large pot
4
Add celery, carrot, tomato, onion, and 4 1D2 cups water
5
Set over high heat, season with salt and freshly ground black pepper, and bring to boil
6
Lower heat, cover pot, and simmer 40 minutes, skimming occasionally
7
Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid
8
Add water if necessary to make 4 cups liquid
9
Return broth to pan, add fregola, and set over high heat
10
Bring to boil, reduce heat, and simmer, uncovered, 15 minutes
11
Add shrimp and simmer additional 5 minutes
12
Divide among 4 soup bowls
13
Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil
14
Peel shrimp, reserving heads and shells
15
Devein shrimp
16
Put shrimp heads and shells in large pot
17
Add celery, carrot, tomato, onion, and 4 1D2 cups water
18
Set over high heat, season with salt and freshly ground black pepper, and bring to boil
19
Lower heat, cover pot, and simmer 40 minutes, skimming occasionally
20
Strain broth into 4-cup measuring cup, pressing on solids to extract flavorful liquid
21
Add water if necessary to make 4 cups liquid
22
Return broth to pan, add fregola, and set over high heat
23
Bring to boil, reduce heat, and simmer, uncovered, 15 minutes
24
Add shrimp and simmer additional 5 minutes
25
Divide among 4 soup bowls
26
Drizzle 1 tablespoon olive oil over each bowl, and sprinkle with parsley and basil