SPICY KILLER SHRIMP SOUP

Spicy Killer Shrimp Soup image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 14

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1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
Photograph Courtesy of Time Inc. Books/Alison Miksch.