Tomato Shrimp Soup
This is a spicy recipe adapted from a magazine (but I forget which one but
the recipe ultimately was adapted from the book Half-Scratch Magic). It's one
of the few recipes where you'll find some exact specifications for
though you are free to change those if you wish. A large bowl of this soup
with a chunk of fresh bread is a full meal.
- One can of Progresso Hearty Tomato Soup (I won't use other brands; your
taste may vary)
- One third pound of shrimp (raw or pre-cooked). Either way, make certain
they are cleaned and deveined. Buy bite-sized shrimp or plan on cutting larger
shrimp to bite sized. Shown here are pre-cooked shrimp from the grocer (they
happened to be on sale).
- One can of sliced water chestnuts, one half cup of frozen peas, and one
cup chopped red onion.
- Spices (garlic or garlic powder, toasted sesame oil, Tabasco Sauce, and
- Wine, as needed
- In a pan that will hold at least three times the amount of liquid in the
soup can place a small amount of olive oil and saute the onions over medium
heat until semi-transparent; about three to five minutes should do it. (The
larger pan helps control the splatter.)
- Add the soup (be careful, you're adding liquid to hot oil [however small
the amount] so it will splatter some). Watch your eyes. Rinse the can out
with about a quarter can of wine and add that to the soup. Add the other
ingredients. Use spices to taste; I use four shakes of Tabasco and three
of Sesame Oil with lots of garlic powder and pepper. Your tastes may vary.
- Bring the whole to a boil. Reduce heat and cook long enough to either
warm everything through and/or cook the shrimp (if you used raw instead of
case five minutes or so should be enough. If raw, the shrimp are cooked when
they turn pink.
- Ladle into bowls and serve.
- This is a low fat meal as shown. Just be careful what you eat with it and
remember even though olive oil is a "good" fat it's still a fat with calories
so use just a small amount.
- The "heat" of this dish comes from a combination of the cooking heat, the
Tabasco Sauce, the pepper, and the strength of the onions used. You'll likely
have to adjust things on a day-to-day basis depending strength of the onions.
- If you have no other uses for sesame oil, you can consider that ingredient
optional. You will, however, have a soup that tastes a little less Asian.
- Don't be afraid to add things to this soup. While I have not yet tried
this, I suspect that throwing some cut up mushrooms into the pot while the
onions are cooking would be a nice addition. Some added wine might be necessary
to keep the consistency correct if you do this as mushrooms can be like little
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Tom Simondi, All Rights Reserved