"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Portugese Cream of Shrimp Soup (Sopa de Camaro) Recipe

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This recipe for Portugese Cream of Shrimp Soup (Sopa de Camaro), by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Ryan
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. raw medium shrimp in the shell
1 1/2 quarts water
2/3 c. dry white wine
2 medium onions, peeled and chopped
2 medium garlic cloves, peeled and chopped
2 tsp. olive oil
1 tbsp. unsalted butter
2 large ripe tomatoes, peeled, seeded and coarsely chopped
1/4 c. minced parsley
1 large bay leaf
5 tbsp. tomato paste
1/4 tsp. freshly ground black pepper
1 tsp. salt
1/2 c. heavy cream

Directions:
Directions:
Place the shrimp, water and wine in a large heavy saucepan set over moderate heat and bring to a simmer; drain at once, reserving both the shrimp and the cooking liquid. In a second large heavy pan, saute the onions and garlic in the olive oil and butter for 5-6 minutes until they are soft and golden. Mix in the tomatoes, 2 tbsp. of the parsley, the bay leaf, tomato paste and black and cayenne peppers. Turn the heat to low, cover and simmer 25 minutes. Add the shrimp cooking liquid and simmer uncovered for 1 hour. Meanwhile, peel the shrimp and set aside. When the tomato mixture has cooked down by about one third, discard the bay leaf and puree the tomato mixture in 2 to 3 batches by processingt for 60 seconds non stop in an electric blender or food processor with metal blades. Return 8 shrimp to the last batch of soup and puree along with it. Return all to the saucepan, add the salt, cream and reserved whole shrimp and bring slowly to serving temperature over low heat. Ladle into soup bowls, sprinkle with the remaining parsley and serve.

 

 

 

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