Shrimp Diablo
It is a spicy soup. If you are not a fan of spiciness, then omit crushed red pepper or add just a little bit of it. Saffron gives a great taste to the soup but it also can be optional. Even if you omit saffron, you will still get a dish which is rich and full of flavor.
It is a spicy soup. If you are not a fan of spiciness, then omit crushed red pepper or add just a little bit of it. Saffron gives a great taste to the soup but it also can be optional. Even if you omit saffron, you will still get a dish which is rich and full of flavor.
- Carbohydrate 162.651842496403 g
- Cholesterol 172.3642 mg
- Fat 20.9640878406435 g
- Fiber 9.50390761374099 g
- Protein 56.6753778074102 g
- Saturated Fat 3.65485169510918 g
- Serving Size 1 1 Serving (656g)
- Sodium 2198.31280104823 mg
- Sugar 153.147934882662 g
- Trans Fat 1.60556755739784 g
- Calories 1082 calories
Step-by-step
- Heat olive oil in a soup pot at medium-low heat. Add garlic, half of parsley, crushed red pepper and cook for about 3 minutes, stirring occasionally.
- Add chopped tomatoes, sugar and cook for 7 minutes, stirring.
- Pour wine. Sprinkle with black pepper, saffron, salt and continue cooking for 30 minutes.
- Add shrimp and another half of the parsley and cook for the last 5 minutes.
- Serve immediately with a baguette. Dip a piece of baguette into this soup and enjoy! Some rose or white wine is the must.
Adding the shrimp during the final five minutes of cooking prevents the protein from seizing up into a rubbery texture while still allowing it to absorb the aromatic broth. Keeping the heat at medium-low when sweating the garlic prevents scorching, as burnt alliums impart an unpleasantly bitter flavor to the tomato base. Fresh tomatoes require a pinch of sugar to balance their natural acidity, though canned crushed tomatoes offer a consistent substitute when fresh produce lacks flavor or costs significantly more out of season. Saffron threads contribute a distinct earthy aroma and golden hue, yet omitting them entirely still yields a deeply savory result without sacrificing the fundamental character of the dish. Adjusting the quantity of crushed red pepper allows total control over the thermal heat profile of the final broth. When scaling the quantities up or down to feed a different number of diners, maintain the ratio of wine to tomatoes so the liquid reduces properly during the thirty-minute simmer. Crusty baguette slices serve a functional purpose beyond mere accompaniment, acting as a sponge to capture the rich tomato and olive oil emulsion left at the bottom of the bowl.
