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 broth.
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.
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