Shrimp Soup With Ouzo
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
58
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
12 cups
Water4 tbsps
Olive Oil1.5 cups
Red Bell Pepper (finely chopped)1 cup
Shallot (minced)2.5 cups
Tomatoes (chopped seeded)3 large
Garlic Cloves (minced)1 cup
White Wine (dry)Directions:
1
Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp)
2
Bring water with shells to boil
3
Reduce heat and simmer 20 minutes
4
Cover and remove from heat
5
Heat 2 tablespoons oil in large Dutch oven over low heat
6
Add leeks, fennel, bell pepper and shallots
7
Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes
8
Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes
9
Increase heat to medium
10
Add wine and boil 1 minute
11
Strain shrimp stock into vegetable mixture
12
Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes
13
Puree half of soup in blender in batches
14
Combine with remaining soup
15
Season soup with salt and pepper
16
(Can be prepared 1 day ahead
17
Cover and refrigerate
18
Bring to simmer before continuing
19
) Season shrimp with salt and pepper
20
Heat 2 tablespoons oil in heavy large skillet over high heat
21
Add shrimp; sauté until cooked through, about 5 minutes
22
Add ouzo
23
Carefully ignite with lit match
24
Remove from heat; allow flames to subside
25
Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp)
26
Bring water with shells to boil
27
Reduce heat and simmer 20 minutes
28
Cover and remove from heat
29
Heat 2 tablespoons oil in large Dutch oven over low heat
30
Add leeks, fennel, bell pepper and shallots
31
Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes
32
Uncover vegetables; add tomatoes and garlic and sauté until tomatoes soften and almost all liquid evaporates, about 8 minutes
33
Increase heat to medium
34
Add wine and boil 1 minute
35
Strain shrimp stock into vegetable mixture
36
Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes
37
Puree half of soup in blender in batches
38
Combine with remaining soup
39
Season soup with salt and pepper
40
(Can be prepared 1 day ahead
41
Cover and refrigerate
42
Bring to simmer before continuing
43
) Season shrimp with salt and pepper
44
Heat 2 tablespoons oil in heavy large skillet over high heat
45
Add shrimp; sauté until cooked through, about 5 minutes
46
Add ouzo
47
Carefully ignite with lit match
48
Remove from heat; allow flames to subside
49
Ladle soup into bowls
50
Spoon some of shrimp and cooking liquid from skillet into each bowl
51
Garnish with fennel
52
Ladle soup into bowls
53
Spoon some of shrimp and cooking liquid from skillet into each bowl
54
Garnish with fennel