Constance
Master Chef
This recipe was given to me by a friend...I haven't tried it yet, but it's gotta be good.
Garlic Soup with Shrimp
4 cup extra virgin olive oil
8-l6 med. to large cloves of garlic
satl and fresh ground pepper to taste
4 thick slices French or Italian bread
6 cups shrimp stock, veg. stock, or whatever you have
l - l l/2 lbs. shrimp (I use about 3/4 lbs)
Combine olive oil and garlic in a deep skillet. Heat to medium. sprinkle cloves of garlic lightly with salt and pepper and cook turning occasionally until they are tender and lightly browneded all over. Lower heat if they look like they are browing to fast. Remove garlic with slotted spoon.
Turn heat to low and add bread in batches if necessary, cook on each side until nicely browned. Re move. Add stock and raise heat to med high. When stock in almost boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about four minutes. Place a piece of bread some and some garlic cloves in a soup bowl, ladle a portion of the soup and shrimp on top.
Garlic Soup with Shrimp
4 cup extra virgin olive oil
8-l6 med. to large cloves of garlic
satl and fresh ground pepper to taste
4 thick slices French or Italian bread
6 cups shrimp stock, veg. stock, or whatever you have
l - l l/2 lbs. shrimp (I use about 3/4 lbs)
Combine olive oil and garlic in a deep skillet. Heat to medium. sprinkle cloves of garlic lightly with salt and pepper and cook turning occasionally until they are tender and lightly browneded all over. Lower heat if they look like they are browing to fast. Remove garlic with slotted spoon.
Turn heat to low and add bread in batches if necessary, cook on each side until nicely browned. Re move. Add stock and raise heat to med high. When stock in almost boiling, add shrimp and salt and pepper to taste. Cook until shrimp are pink, about four minutes. Place a piece of bread some and some garlic cloves in a soup bowl, ladle a portion of the soup and shrimp on top.
