CREAM OF TOMATO SOUP WITH SHRIMP - created by Chef Art Smith

12 portions (1 cup)


3/4 lb	Shrimp, medium, unshelled
2 cups	Reduced-sodium chicken broth
5 tbsp	Butter, unsalted
1	Medium celery rib, finely chopped
1/2 cup	Chopped shallots
1 medium clove	Garlic, minced
1/3 cup	All-purpose flour
1 can (28 oz each)	Angela Mia® Petite Diced Tomatoes
2 cups	Half-and-half
1 tsp	Fresh marjoram or oregano, chopped OR 1/2 teaspoon dried marjoram
1 tsp	Salt
	Black pepper, as needed

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Peel and devein the shrimp, reserving shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water as needed.
Step 2

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the celery and cook, stirring occasionally until it begins to soften, about 2 minutes. Add the shallots and garlic, and cook, stirring often, about 2 minutes.
Step 3

Add the flour and stir well. Add the undrained Angela Mia® Petite Diced Tomatoes. Stir in the reserved broth, half-and-half and marjoram, and stir well. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer uncovered until the soup is lightly thickened, about 30 minutes. Add salt and season with black pepper.
Step 4

Just before serving, melt the remaining tablespoon of butter in a large skillet over medium-heat. Add the shrimp and cook, stirring often, just until they turn opaque. Stir the shrimp into the soup and serve hot.