🌎 The World Cookbook

2 lbs Tomatoes
1 large onion
½ inch Fresh ginger
4 cloves Garlic
3 tablespoons Olive oil
1 lbs shrimps heads and shells
1 teaspoon Fresh thyme leaves
1 teaspoon Fresh oregano
4 tablespoons Tomato paste
2 tablespoons Flour
2 cups Dry white wine
2 quarts Fish stock
Fresh cream 1 pint
Brandy 2 shots

Dice the tomatoes, onions, ginger and garlic and sauté them in some olive oil. Then add the shrimps heads and shells and the fresh herbs and sauté on low fire till the shrimp shells start coloring red. At his point you will have to add the tomato paste and continue the sautéing process while stirring frequently. Stir the flour in the mixture and cook for 5 more minutes. Add the wine and fish stock and bring to boiling point. Keep the soup gently boiling for about 20 minutes, but no longer than half an hour.
Strain the soup and add salt & black pepper to taste. Whip the fresh cream and season it with some salt and the brandy
Serve the soup in a warmed coffee cup and scoop some cream mixture on top. This is a great way to use the shrimps shells and heads, which normally end up in the garbage container. There is a lot of good flavor in those. If you don’t want to eat this soup on the same day you have shrimps on the menu, you can store the shells for about 2 weeks in the freezer, do not keep them in the refrigerator for more than one day, since they spoil easily.