Spanish Shrimp Soup
1 lb. raw shrimp, deveined, but reserve shells and tails
7 c. water
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. olive oil
1 medium onion, chopped
1 red or yellow bell pepper, roasted, peeled and chopped
3 cloves garlic, minced
1 (14-oz.) can diced tomatoes, with juices
1/2 tsp. saffron, ground, or 1/4 tsp. saffron powder
Combine shrimp shells and tails with water, salt and pepper in a large saucepan.
Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the
broth. After 15 minutes, strain out and discard the shells and tails, reserving
Heat the olive oil in a skillet over medium-high heat. Sauté the onions for 2 to
3 minutes, then add the bell pepper and garlic. Sauté for a minute. Mix in the
diced tomatoes with their juices and saffron. Cook, stirring occasionally, over
medium-low heat for 10 minutes.
Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and
simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste
for seasoning, adding more salt and pepper if needed.
Note: To peel bell pepper, cut it into eighths and lay skin
side up on a baking tray. Put under a broiler until the skins begin to blister
and blacken. Cool slightly, remove skins and chop.
Serves 4 to 5.