Recipe courtesy of Michele Urvater

Saffron Shrimp Soup with Tubettini

Save Recipe
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1 tablespoon each of olive oil and unsalted butter

1 teaspoon dried tarragon

1 small carrot, diced

1 small onion, diced

1/4 cup dry white wine

1 teaspoon saffron threads

4 cups chicken broth

2 cups fish stock or clam juice

4 fresh plum tomatoes, seeded and cut into fine dice

1/2 cup tubettini

1 pound shrimp, (weighed before peeling) peeled, deveined and chopped

1 cup thawed frozen petite peas

Salt and cayenne pepper, to taste

2 tablespoon chives, snipped

Directions

  1. Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer. Season to taste with salt and pepper and garnish with chives or scallions.
Grilled Shrimp with "Ranchovy" Salad
PREMIUM
27m Easy 99%
CLASS
Shrimp Creole
PREMIUM
Justin Devillier

Shrimp Creole

14m Easy 96%
CLASS
Roasted Carrot Soup
PREMIUM
Amanda Hesser and Merrill Stubbs

Roasted Carrot Soup

8m Easy 98%
CLASS
Shrimp Cocktail
PREMIUM
Amanda Freitag

Shrimp Cocktail

23m Easy 98%
CLASS