Name: Spicy Killer Shrimp Soup
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 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

Directions

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.

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Spicy Killer Shrimp Soup

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