Shrimp in Tomato Broth

Ok, you know how I am NOT going to the grocery store this week? Well, I have to say… I am awfully proud of myself and a little disappointed. I can not believe that I haven’t broken down and bought breakfast, lunch, or dinner in desperation. I have thought about it, don’t get me wrong. Especially when we ran out of milk (I told myself that that or dog food was the one thing I was allowed to get) and I was tempted by all the colorful items at PUBLIX. But… I held strong.

I am a little disappointed because I realize how many things I actually do have to eat at the house and how much food goes to waste. I just need to be a little more creative when thinking of meals, instead of deciding to cook Filet Mignon every night and needing to buy every ingredient in the recipe. I need to learn to substitute. This week I have been substituting ingredients more than ever. I have to tell you that at the grocery the other day, there was a jar of crushed red pepper that I just had to have. I swear I sat in the spice aisle for 5 full minutes wavering back and forth. People probably thought I was crazy! But, no. I made it through. Oh, the challenges we face in life.

Anyway, I was really impressed that I had the ingredients for this meal. I mean, really? And wow, was it good. I will show you how much bf liked it in the end.

I made a delicious soup of Shrimp in Tomato Broth with potatoes. Since it a soup and I still had last week’s Top Chef on my mind (did you see it? about letting soup develop its flavors? here it is in case not), I started the soup as soon as I got home from work so that the broth could sit stove-top on low to “develop its flavors.”

Let’s do this.

First, cut up the onion and celery stalk and toss into a pot with 2 tablespoons of olive oil. Let the onions turn translucent.

Add in 4 cloves of minced garlic and stir with the onions and celery for about 5 minutes.

Add in a few sprinkles of chili powder.

Then add a dash of cayenne (more or less depending on how spicy you like it).

Stir the ingredients together. Mmmm…. smells good.

Add fresh rosemary.

Then add in 1 cup of white wine and let the vegetables absorb the wine. This just takes a few minutes.

Add in the can of tomatoes, juice and all. I used fire-roasted diced tomatoes. Just because I had them I used them. You could use any diced tomato.

Let all this come to a boil and boil down until thick. This takes about 20 minutes. Keep stirring frequently (you can walk away and come back 5 or 10 minutes later… its easy).

Add in the bottle of clam juice. I love clam juice.

Add 3 cups of water to thin out the broth some.

Then, to let my “flavors develop,” I sat the lid on ol’ Julia and went off to do my thang for about 2 hours or so. I left the pot on the stove top on low. Its too bad that my so-called “thang” these days is tending to Oinky or writing graduate school papers. I miss the old days when my “thang” was going to the Silver Dollar and playing PhotoHunt. Sigh…. college.

2 hours later when I opened the lid, it looked like this:

Chop up some potatoes (I used Golden, but I would suggest any small potato). The potatoes need to be cut up rather small so that they will cook more quickly. Also, when you take a bite of soup, you don’t want an entire mouth full of potato. I had this problem. Note that below my taters are cut up too BIG!

Add the hopefully-not-too-big potatoes to the soup.

I did a little taste-testing here. Check for salt and pepper and anything else you think the soup needs. It smelled good.

Hey, whadayaknow, it tasted pretty good too. I did add some salt and pepper though.

Now comes the show stopper: Shrimp. Jeez. I have summer on the brain! Its not even Spring. Did you see my shirt. The poor thing screams “SPRING!” Poor shirt doesn’t know its still a ways away.

Add in a pound of shrimp.

Lastly, add in a splash or so of chicken broth… if you want. I wanted, so I did.

Let the soup come to a full boil one last time.

Then serve it up! Make sure you get some shrimp and some potatoes. I served it with some rosemary bread that was simply divine. But, its also good on its own.

Mmm… I had a whole pot of soup in the fridge in a large tupperware and a smaller container also so that I could take some to work today. I’m glad I made myself a small separate container. When I opened the refrigerator this morning this is how much soup bf ate:

That’s a BIG container. It looks small in the picture, but trust me. Bf liked it so much that he ate almost an entire pot… minus the 2 bowls that I had taken out. I will have to make this again. It was easy, it was a hit, and I already had all this business lying around my kitchen. Hmmm… another “free” meal.

Shrimp in Tomato Broth

2 tablespoons olive oil

1 diced onion

3 stalks celery

4 cloves of garlic

1 tablespoon Chili powder

1 teaspoon cayenne pepper

1 can (14 oz) of fire-roasted tomatoes + juice

1 sprig chopped fresh rosemary

1 cup white wine

1 (8 oz) bottle Clam Juice

3 c. water

8 oz. cut up potatoes (I used Golden, but Yukon or red would work too)

1 lb. shrimp, peeled.

Heat oil in heavy large pot over medium heat. Add onions; sauté until very tender and beginning to brown, stirring often, about 18 minutes. Add garlic, cayenne and chili powder; stir 2 minutes. Add wine and cook until liquid evaporates completely, stirring often, about 10 minutes. Stir in tomatoes with juice and cook until very thick, stirring frequently, about 30 minutes.  A Stir in clam juice, then 3 cups water. Bring broth to boil. Add potatoes; simmer until almost tender, about 5 minutes. Add shrimp; simmer until just cooked through, about 5 minutes longer. Season with salt and pepper.