Rich seafood soup (Print Version)
# Ingredients:
01 -
1 pound large size shrimp - about 31-35 per pound, deveined, shells on
02 -
3 tablespoons neutral oil
03 -
1 large sweet onion, finely diced
04 -
3 tablespoons tomato paste
05 -
1 teaspoon dried oregano
06 -
1 tablespoon kosher salt, or to taste
07 -
½ teaspoon pepper
08 -
8 cups water
09 -
6 ounces angel hair pasta
10 -
1 (12 ounce) can evaporated milk
11 -
¾ - 1 pound feta cheese
12 -
Square piece of cheesecloth for shells
# Instructions:
01 -
Peel the shells off the shrimp and place shells in the middle of the cheesecloth. Gather ends and tie with twine to form a pouch.
02 -
Heat the oil in a large stockpot over medium high heat and add the onions. Sauté for about 10 minutes until the onions soften and just start to turn color.
03 -
Stir in tomato paste and cook just until the paste starts to lose its bright color.
04 -
Add in the oregano, salt, and pepper and stir to combine. Continue to cook until it starts to develop a fond - when bits of the tomato paste start to stick to bottom of pan and everything becomes fragrant. Don't burn it.
05 -
Slowly pour in the water and stir to scrape up any brown bits on bottom.
06 -
Add the pouch of shrimp shells into stock and push it down to fully cover. The water should cover the pouch.
07 -
Bring to a boil then lower to a simmer and simmer for 30 minutes.
08 -
Remove pouch and carefully squeeze out any juices by pressing against side of pan using back of spoon. Discard pouch.
09 -
Crush the angel hair pasta and add to stock. Cook for 3 minutes until al dente.
10 -
Stir in evaporated milk. Add a little water into the empty can to make sure you get every bit out. Add in the shrimp and cook for 2-3 minutes until the shrimp turn pink.
11 -
Turn off heat. Crumble in the feta leaving some in chunks. Stir and serve.
# Notes:
01 -
Angel hair pasta is the only pasta I use to make this soup. It cooks quickly and pairs perfectly.
02 -
If you want to make this gluten-free, you can substitute 2 medium peeled and chopped russet or Yukon gold potatoes. Chop the potato into bite size pieces and cook. Don't add the shrimp and feta until the potatoes are fork tender.