A shrimp soup with a touch of heat from the red hot pepper flakes added.
1/2 pound shrimp, peeled and divined
3 strips bacon, cut in small pieces
3 carrots, cut small
3 celery stalks, chopped
3 garlic cloves, minced
6 scallions, chopped
2 tablespoons tomato paste
1/2 can cannellini beans
4 cups vegetable broth
1 tablespoon red wine vinegar
2 tablespoons olive oil
salt and pepper
1 teaspoon red hot pepper flakes
1 tablespoon fresh parsley, chopped
In a large pot heat olive oil and brown bacon then add carrots, celery, garlic and scallions. Salt and pepper the vegetables and simmer for a few minutes stirring occasionally. Add tomato paste and brown for a few more minutes. Pour in hot broth, vinegar, and beans cover and simmer for 30 minutes. Add in shrimp and cook with lid on an additional 10 minutes. Serve with chopped scallions, pepper flakes and a drizzle of olive oil.
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