Monday, September 29, 2008

Tomato Shrimp Stew

This healthy hardy shrimp stew is perfect for warming up long winter days! It freezes really well too, just make sure you cover the very top of the soup with a nice air tight layer of plastic wrap so the soup does not grow a thick skin!
shrimp recipe from Lobster Gram
  • 1-1/2 lbs. recipe-ready crushed tomatoes
  • 1 lb. zucchini\cooked, chopped
  • 4 cups vegetable stock, hot
  • 2 Tbsp. unsalted butter
  • 3 Tbsp. all purpose flour
  • 3/4 tsp. pepper
  • 3/4 tsp. nutmeg
  • 1/2 tsp. sugar
  • 1 Tbsp. parsley, chopped
  • 1-1/2 lbs. jumbo shrimp, peeled and deveined
  • 1 cup seasoned croutons
Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft. Melt butter in a small heavy saucepan over medium heat. Whisk in flour with a wooden spoon to make a smooth paste. Whisk in 1/4 cup of the soup liquid and mix thoroughly. Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth. Increase heat to medium high. Stir in remaining stock, stirring constantly until mixture comes to a boil. Remove from heat and add remaining ingredients, except croutons. Simmer another 3-4 minutes until shrimp are just cooked. Serve with croutons.
Source: Stew

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