Shrimp in Tomato Broth

Leave a comment

February 24, 2011 by blackbirdideas

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.

About these ads

Tell me about it!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blackbird Ideas is about food, family, and fun. Welcome and please enjoy!

Blackbird Ideas is a blog about food, family, and fun. I love spending time in my Atlanta, GA kitchen, but love to break free and have fun out of the kitchen as well! Visit the pages up top for my recipes and my "Teachers Pay Teachers" store. Welcome and please enjoy!

The perfect Labor Day cocktail! #happylaborday #blackbirdideas #sangria

Top Posts & Pages

Foodbuzz
bloglovin Award Winning Recipe Blogs - BlogCatalog Blog Directory

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 520 other followers

{Search}

Follow

Get every new post delivered to your Inbox.

Join 520 other followers

%d bloggers like this: