Tomato Shrimp Soup

By Andrew Chase and The Test Kitchen

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Tomato Shrimp Soup
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	179179 cal
pro	14 g14g pro
total fat	8 g8g total fat
sat. fat	1 g1g sat. fat
carb	12 g12g carb
fibre	00 fibre
chol	87 mg87mg chol
sodium	572 mg572mg sodium
potassium	681 mg681mg potassium
% RDI:	-
calcium	88 calcium
iron	1919 iron
vit A	2121 vit A
vit C	4040 vit C
folate	1414 folate

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Use ripe tomatoes for this soup. At this time of year, hot-house tomatoes are your best bet – the small, sweet "cocktail tomatoes" have good flavour. Adjust the number of hot peppers to your taste.

Ingredients

1 head garlic 1 1head garlicheads garlic
2 lb ripe tomatoes 2 2lb lbripe tomatoes
1 large white onion , peeled and quartered1 1large white onionwhite onions, peeled and quartered
3 tbsp olive oil 3 3tbsp tbspolive oil
1 lb large shrimp , (with shells)1 1lb lblarge shrimp, (with shells)
2 green hot peppers , (serrano, jalapeño or other), seeded and chopped2 2green hot peppergreen hot peppers, (serrano, jalapeño or other), seeded and chopped
1 cup coarsely chopped fresh cilantro , stalks and leaves1 1cup cupcoarsely chopped fresh cilantro, stalks and leaves
1 celery rib , with leaves, chopped1 1celery rib, with leaves, chopped
2 cloves garlic , minced2 2cloves garlic, minced
2 dried chipotle chili peppers , split lengthwise and seeded2 2dried chipotle chili pepperdried chipotle chili peppers or canned chipotle peppers, split lengthwise and seeded
1/2 tsp ground cumin 1/2 1/2tsp tspground cumin
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 bottle (236 mL) clam juice 1 1bottle (236 mL) bottle (236 mL)clam juice
1 tsp dried oregano 1 1tsp tspdried oregano
1 tsp salt 1 1tsp tspsalt
2 tbsp lime juice 2 2tbsp tbsplime juice
Fresh cilantro leaves Fresh cilantro leaves

Preparation

Slice garlic head in half crosswise. In roasting pan, toss together garlic halves, tomatoes, onion and 1 tbsp of the oil. Roast in 450°F (230°C) oven, turning onion and garlic halfway through, for 40 minutes.

Let cool until warm; scrape into blender. Pour 1 cup water into roasting pan; with wooden spoon, stir and scrape up brown bits. Pour into blender; purée.

Meanwhile, reserving shells, peel and devein shrimp; slice each in half lengthwise. Set aside.

In large saucepan, heat remaining oil over medium-high heat; sauté hot peppers, chopped cilantro, celery, garlic, chipotle peppers, cumin and pepper for 3 minutes. Stir in shrimp shells; sauté until shells are pink.

Stir in clam juice, roasted tomato mixture, 3 cups water, oregano and sa< bring to boil. Reduce heat to low; cover and simmer for 30 minutes. Strain through fine sieve into clean saucepan, pressing solids to extract juices.

Bring soup to boil; add shrimp and return to boil. Reduce heat and simmer, covered, for 3 minutes. Stir in lime juice. Ladle into bowls. Garnish with cilantro leaves.

Source : Canadian Living Magazine: April 2011