SHRIMP DIABLO
I love a guest who comes to you house and cooks for you. Our friend visited us this week and prepared the unbelievably tasteful shrimp diablo. This recipe is a treasure in my collection of recipes.
It is a spicy soup. If you are not a fan of spiciness than omit crushed red pepper or add just a little bit of it. Saffron gives a great taste to the soup but it also can be optional. Even if you omit saffron, you will still get a dish, which is rich and full of flavor.
It is a spicy soup. If you are not a fan of spiciness than omit crushed red pepper or add just a little bit of it. Saffron gives a great taste to the soup but it also can be optional. Even if you omit saffron, you will still get a dish, which is rich and full of flavor.
4 servings
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
1 lb. shrimp ( I used wild shrimp.)
5-6 garlic cloves, chopped
5 large tomatoes, chopped or 1 large tomato and 2 cups canned crashed tomatoes
1 glass white wine
1-2 tsp. crushed red pepper
1 tsp. black pepper
1 bunch parsley, chopped
Pinch saffron
2 tbsp. olive oil
Sugar to taste
Salt to taste
1 Baguette bread
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
1 lb. shrimp ( I used wild shrimp.)
5-6 garlic cloves, chopped
5 large tomatoes, chopped or 1 large tomato and 2 cups canned crashed tomatoes
1 glass white wine
1-2 tsp. crushed red pepper
1 tsp. black pepper
1 bunch parsley, chopped
Pinch saffron
2 tbsp. olive oil
Sugar to taste
Salt to taste
1 Baguette bread
Heat olive oil in a soup pot at medium-low heat. Add garlic, half of parsley, crushed red pepper and cook for about 3 minutes, stirring occasionally.
Add 3 cups chopped tomatoes, some sugar and cook for 7 minutes, stirring.
Pour wine. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes.
Add shrimp and another half of the parsley and cook for the last 5 minutes.
Serve immediately with a baguette. Dip a piece of baguette into this soup and enjoy! Some rose or white wine is the must.
Add 3 cups chopped tomatoes, some sugar and cook for 7 minutes, stirring.
Pour wine. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes.
Add shrimp and another half of the parsley and cook for the last 5 minutes.
Serve immediately with a baguette. Dip a piece of baguette into this soup and enjoy! Some rose or white wine is the must.
Sincerely yours,
Nellie
Nellie
