- 2 tablespoons extra-virgin olive oil
- 1 cup finely chopped onions
- 4 garlic cloves, finely chopped
- 1/4 teaspoon dried crushed red pepper
- 6 cups homemade shrimp stock (instructions below)
- 1 pound peel-on uncooked shrimp
- Chopped parsley (for garnish)
For the shrimp stock:
- Shrimp peels
- 1 head garlic, peel on and halved
- 1 onion, peel on and quartered
- A couple celery stalks
- A couple carrots
- Bay leaf
- Sprigs of parsley
- 6 cups cold water
- A little salt & pepper
To make the stock, start by peeling and deveining the shrimp, reserving the shrimp peels. Set shrimp aside. Place the oil, carrots, garlic, onion, celery, and shrimp shells in a heavy pot on medium high heat. Cook until the shrimp shells turn pink and vegetables start to soften, about 8-10 minutes. Add the parsley, bay leaves, and water and cover until the stock comes to a boil. Reduce the heat to medium low and simmer for 20 minutes. Using a mesh strainer, strain the stock over a large bowl. Discard vegetables and shells. Use immediately or you can also freeze it for up to three months.
Using a cheese grater, grate tomatoes into a bowl (this can be a little messy, but it’s worth it). Set aside both the pulp and the juice from the tomatoes. Heat oil in heavy pot over medium heat. Add onions; sauté until tender and beginning to brown, stirring often, about 10 minutes. Add garlic; stir for minute or so. Stir in grated tomatoes with their juice and cook until broth thickens, stirring frequently, about 5 minutes. Stir crushed red pepper. Stir in shrimp stock and let simmer for a few minutes. If the broth looks too thick, add 1/4 cup water or more stock.
Bring broth to boil. Add shrimp; simmer until cooked through, about 5 minutes. Season with salt and pepper. Garnish with parsley. Best served with crusty bread.