Description Edit

If you use shrimp stock for this dish, the shrimp flavor will be incomparably intense.

  • Contributed by Catsrecipes Y-Group
  • Source: How to Cook Everything
  • Typed by: Susan
  • Time: 45 minutes
  • Makes 4 servings

Ingredients Edit

Directions Edit

  1. Peel the shrimp and simmer the shells in a medium saucepan with the stock or water while you continue with the recipe.
  2. Place the olive oil in a large, deep saucepan or casserole and turn the heat to medium.
  3. Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes.
  4. Remove them with a slotted spoon and set aside to cool.
  5. Turn the heat to low and brown the bread in the oil on both sides, in batches if necessary; it will take about 5 minutes.
  6. Remove the slices and spread each with about ½ clove of the cooked garlic.
  7. Mince the remaining garlic.
  8. Cut each of the shrimp into 3 or 4 pieces.
  9. Strain the warmed stock into the casserole, turn the heat to medium, and bring to a gentle boil.
  10. Add the shrimp, cumin, salt, and pepper, and cook over low heat for 3 or 4 minutes.
  11. Place a piece of bread in each of four bowls, then ladle in a portion of soup with shrimp.
  12. Sprinkle with the minced garlic, garnish, and serve.

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