Recipe courtesy of Marcus Samuelsson
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Grilled Tomato Soup with Sweet and Sour Shrimp
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Tomato Soup: 
Sweet and Sour Shrimp:

Directions

For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours. 

For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool. 

Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil. 

To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.

Cook's Note

Any size shrimp can be used for this soup. If using shrimp smaller or larger than 21/25, simply adjust cooking accordingly.

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