1 pound raw shrimp, heads removed
4 tablespoons dry white wine
4 slices lemon
4 black peppercorns, lightly crushed
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
Cooking spray
1 fennel bulb, finely sliced (reserve the leaves)
1 shallot, finely chopped
1/4 cup plain breadcrumbs
Pinch paprika
1 red bell pepper, seeded and finely chopped
Salt and pepper
Chopped fennel leaves for garnish
Direction:
1 Peel the shrimp and set them aside. Place the shells in a large saucepan. Add 6 cups cold water, wine, lemon slices, peppercorns, and parsley to the pan. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Skim off any scum that rises to the surface during cooking.
2 Meanwhile, under running water, use a small, sharp knife to make a shallow slit along the curved back of each shrimp. With the tip of the knife, remove the black vein and discard it. Cover and chill the shrimp until needed.
3 Allow the shrimp-shell broth to cool slightly and then strain through a fine sieve into a large bowl.
4 Heat the same saucepan coated with cooking spray over medium heat. Add the fennel and the shallot and cook, stirring frequently, until the vegetables are soft but not brown, about 8 minutes. Stir in the breadcrumbs, paprika, and stock. Bring to a boil, then reduce the heat and simmer. Add the shrimp and continue simmering for 3 minutes.
5 Use a slotted spoon to remove 6 shrimp for garnishing the soup. Set them aside. Lightly season the soup with salt and pepper and simmer for 15 minutes.
6 Puree the soup in a blender or food processor until smooth. Return it to the pan and add the red bell pepper. Reheat the soup until piping hot. Serve garnished with the reserved shrimp and chopped fennel leaves.
Per cookie: 79 cal, 1 g fat (0 g sat), 6 g carbs, 11 g protein, 2 g fiber, 97 mg chol, 143 mg sodium
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