Saffron Shrimp Tomato Soup Wednesday, April 30, 2014


Birdwell Catering Oak Ridge

2 TBSP olive oil
1 medium onion, chopped
3 ribs celery, chopped
1 fennel bulb, cleaned and sliced
3 cloves garlic, minced
large can of quality stewed tomatoes
1 lb. medium uncooked shrimp (seasoned to your liking)
Pinch of whole saffron
2 cups shrimp or seafood stock
1/2 cup white wine
salt & pepper
1/2 teaspoon oregano
Pinch of chili flakes
Several sprigs of fresh chopped parsley


In heavy-bottom pot, sauté onion, celery, fennel & garlic in olive oil 3 minutes, until soft. Season with salt, pepper, chili flakes and oregano. Add wine, saffron, tomatoes and stock. Bring to a medium boil, cook uncovered for 10 minutes. Add shrimp, cook until done, 4-5 minutes. Stir in fresh parsley, serve with rice or pasta, and crusty bread.
Serves 6


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