Hope everyone is having a great week so far. Today, on the way into work I decided to make a soup with shrimp and since the weather is suppose to be bad again I thought why not! This it not a simple weekday post as this meal does take some time, but rest assured it is well worth it. So if you ever wonder what to do with that jumbo shrimp and you want to make a soup–this post is for you.

Let’s cook!

Shrimp and Fingerlings with Tomato Broth

2 tablespoons extra-virgin olive oil

2 cups finely chopped onions

4 garlic cloves, finely chopped

1 tablespoon smoked paprika

1-14.5 oz. can diced tomatoes

2 teaspoons chopped fresh rosemary

1 teaspoon crushed red pepper (you can use less if you don’t like it spicy)

1 cup Pinot Grigio

1-8oz. bottle clam juice

3 cups of water

8 ounces fingerling potatoes, cut into 1/4 inch thick rounds

1 pound peeled deveined uncooked jumbo shrimp

Heat oil in a large dutch oven. Add onions and saute until tender, stirring often, about 10 minutes.

Add garlic and paprika.

Stir for 2 minutes.

Add can of tomatoes with juice.

Cook for 20 minutes and be sure to stir frequently. Add rosemary and crushed red pepper.

Stir well and then add wine. Cook until liquid evaporates completely about 10 minutes.

Add clam juice.

Then 3 cups of water.

Bring both to a high boil. Add potatoes, simmer until almost tender, about 10 mintues.

Add shrimp, simmer until cooked through, about 8 minutes. Season with salt and pepper to taste.

Time to serve. There is nothing better to me than sourdough bread and a soup like this. Here is how I did the plating:

Here is the close-up:

This might not be a quick meal for a weekday but for me cooking is a great way to remove stress from work. I am looking forward to my lunch tomorrow!

Happy Cooking!