Grilled Tomato Soup with Sweet and Sour Shrimp

Total Time:
1 hr 45 min
Prep:
25 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • Tomato Soup:
  • 6 beefsteak tomatoes, halved
  • 2 cloves garlic, crushed
  • 1 red chile, seeds and ribs removed
  • 4 tablespoons olive oil
  • Juice from 2 limes
  • 1 English cucumber, peeled, seeds removed, coarsely chopped
  • 1 tablespoon chopped fresh basil, plus more for garnish
  • 1 tablespoon chopped fresh cilantro, plus more for garnish
  • Salt and freshly ground black pepper
  • Sweet and Sour Shrimp:
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • Eight to ten 21/25 count shrimp, cleaned, deveined, tails removed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and sliced
  • 1 teaspoon sesame oil
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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    This recipe is featured in:

    Great Grilled Mains