Shrimp Soup

By á-3209

Ingredients

• 1 tbs olive oil
• 1 medium onion, finely chopped
• 1 garlic clove, finely chopped
• 1 cup canned crushed tomatoes
• 1 quart clam juice
• 2 medium potatoes, peeled and sliced
• 1/2 cup uncooked white rice
• 1 cup water, if necessary
• 1 pound shelled, deveined shrimp
• 1 (12 oz) can evaporated milk
• 1/2 cup corn kernels
• Salt
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

1. Heat the oil in a large stockpot over medium heat. Add the onions and cook until clear. Do not brown. Add garlic and tomatoes and mix well. Add the clam juice, diced potatoes and rice. Add up to 1 cup water to thin, if necessary.

2. Mix well, bring to a simmer and cook covered, until potatoes and rice are cooked, 15 to 20 minutes.

3. Add shrimp and let cook until shrimp are pink, about 2 minutes. Stir in evaporated milk and corn and heat through but do not boil. Season with salt, crushed red pepper and oregano to taste and serve.