Tomato Shrimp Stew

  • 1-1/2 lbs. canned crushed tomatoes
  • 1 lb. zucchini, chopped
  • 4 cups vegetable stock, hot
  • 2 Tbs. unsalted butter
  • 3 Tbs. all purpose flour
  • 3/4 tsp. pepper 3
  • /4 tsp. nutmeg
  • 1/2 tsp. sugar
  • 1 Tbs. parsley, chopped
  • 1-1/2 lbs. medium shrimp, peeled and divined, thawed if frozen
  • 1 cup seasoned croutons

Combine tomatoes, zucchini and half the stock in a heavy non-reactive saucepan.
Bring to a boil over high heat, stirring frequently.
Reduce heat to medium low and simmer 15-20 minutes or until zucchini is soft.
Melt butter in a small heavy saucepan over medium heat.
Whisk in flour with a wooden spoon to make a smooth paste.
Whisk in 1/4 cup of the soup liquid and mix thoroughly.
Transfer flour mixture to soup and simmer 2-3 minutes or until soup is thickened and smooth.
Increase heat to medium high.
Stir in remaining stock, stirring constantly until mixture comes to a boil.
Remove from heat and add remaining ingredients, except croutons.
Simmer another 3-4 minutes until shrimp are just cooked.
Serve with croutons.

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