Sopa de gamba a la catalana (shrimp soup catalan style)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 3 | Cloves garlic, mashed | |
| 1 | pounds | Fresh spinach, trimmed and coarsely chopped |
| ½ | cup | Small stuffed green olives, rinsed |
| 3 | cups | Chicken broth |
| 4 | mediums | Tomatoes, seeded and coarsely chopped |
| 1 | cup | Coarsely chopped fresh basil |
| Salt to taste | ||
| Freshly ground pepper | ||
| 16 | Jumbo shrimp,shelled and deveined | |
| 2 | tablespoons | Chopped parsley for garnish |
Directions
source: Class Spanish Cooking with Chef Ef In a large casserole , heat oil and saute the garlic, spinach and olives, until spinach begins to wilt. Add the broth, tomatoes, basil, and salt and pepper to taste. Mix well and bring to a boil. Add the shrimp and cook uncovered until the shrimp is cooked. Serve in individual soup bowls and garnish with chopped parsley
Posted to FOODWINE Digest 24 Jan 97 by LeiG@... on Jan 23, 1997.