Be forewarned: if you are not a heat lover, use a different chili pepper or a pinch of crushed red pepper. Habaneros are hot, hot, hot! This would also be equally good with any other kind of seafood, such as halibut or cod.
Shrimp in Spicy Tomato Broth
Serves: 1 Time: 25 minutes Difficulty: Oh, give it a go!
- 6 Shrimp
- 1/4 c. diced onion
- 1/2 carrot, peeled and diced
- 1/2 celery rib, diced
- 1 garlic clove, minced
- 1 T. tomato paste
- 1 habanero
- 1 c. stock
- splash white wine (optional)
- salt, pepper, oil
- parsley or cilantro, chopped for garnish
Heat 1 T. of oil in a small pot. Add the carrots, celery and onion. Season with salt and let them soften for 4-5 minutes.
Add in the garlic and tomato paste and stir for a minute.
Next, add the wine and let it reduce by half. Add the habanero and stock to the pot, season with salt and pepper, and let it simmer for 15 minutes.
Add the shrimp and let them simmer just until cooked through; approximately 3-4 minutes. Discard the habanero and pour into a bowl.
Garnish with the chopped herbs.