Shrimp Diablo
It is a spicy soup. If you are not a fan of spiciness than 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.
- Preparing Time: 10 minutes
- Total Time: 55 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
dairy free
pescatarian
- salt
- 1 bunch parsley chopped
- 2 tbsp. olive oil
- sugar
- 1 lb. shrimp ( i used wild shrimp.)
- 5-6 garlic cloves chopped
- 5 large tomatoes or 1 large tomato and 2 cups canned crash
- 1 glass white wine
- 1-2 tsp. crushed red pepper
- 1 tsp. black pepper
- pinch saffron
- baguette bread
- 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
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.
