Shrimp & Tomatoes in Spicy Broth

Shrimp in Spicy Broth

To celebrate being 6 months vegetarian, I thought up this bad boy! The weather was clearly Fall last night, and I have still tons of tomatoes and basil to use up from my garden.  I wanted something warm and comforting, So I dished this up to be served with Bread for dipping.

WARNING! This is SUPER Spicy!! 😉



  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 TBsp dried crushed red pepper
  • 1/2 cup dry white wine
  • 2 Roma tomatoes, chopped reserve juice
  • 4 oz tomato juice
  • 20 med shrimp, peeled and deveined
  • 1/2 cup chopped basil
  • salt-n-pepper
  • Bread for dipping


  1. Heat the oil in a large skillet over med. heat.
  2. Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 min.
  3. Add the wine and bring to a boil.
  4. Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 mins.
  5. Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 mins.
  6. Divide into bowls and serve with bread!


4 Comments Add yours

  1. Kate says:

    OH, I love spicy! The Kitchen Gnome and I will absolutely love this!!

  2. Fahria says:

    This is soooo yummyyyyyy! Thankssss ❤ uu

  3. thequickanddirtycook says:

    This looks fabulous. Once the weather starts to turn cooler down here I’ll have to cook this! I LOVE spicy foods and anything you can dip crusty bread is even better 🙂

  4. Ciao Marielle! This soup looks delicious! I’m so exicted about fall & all of the soups that we’ll get to enjoy! & Bread is def required 😉

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