Watch Cooking Channel
  • >
  • Recipes
  • >
  • Scampi Soup: Zuppa di Scampi

Scampi Soup: Zuppa di Scampi

Photo: Scampi Soup: Zuppa di Scampi

TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD:
LEVEL: Easy

ingredients

  • 1/4 cup extra-virgin olive oil, plus 4 tablespoons
  • 1 tablespoon unsalted butter
  • 1 large onion, finely chopped, plus 1 onion finely chopped
  • 2 carrots, finely chopped, plus 1 carrot finely chopped
  • 4 cloves garlic, roughly chopped
  • 2 pounds whole scampi, heads on, peeled, shells reserved
  • 1/4 cup cognac
  • Salt and pepper
  • 4 fresh tomatoes, peeled and seeded, crushed by hand, or 4 whole canned plum tomatoes, crushed by hand
  • 1 quart boiling water
  • Grilled bread, as an accompaniment
  • Oil, for garnish
      • recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      In a large stockpot, heat the olive oil and butter over high heat until hot but not smoking. Add the onion, carrot, and garlic and cook over high heat until softened and slightly browned. Add the scampi shells and cook, turning occasionally, until they are just pink on the outside, about 5 minutes.

      Add the cognac and let it evaporate completely. Season the mixture with salt and pepper, then add the tomatoes and boiling water. Bring to a boil and cook at a full boil for 15 minutes.

      Meanwhile, in another pot, heat remaining olive oil until smoking. Add remaining onion and carrot and cook until very soft, 15 minutes. Strain the liquid out of the shell pot and pour into second pot with onions and carrots. Bring to a boil and season with salt and pepper. Add peeled scampi and lower heat to a simmer and cook scampi 3 minutes. Ladle into bowls over 1-inch slices of grilled bread and drizzle with good oil.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Tripping Out with Alie & Georgia
      Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

      Get Cooking Channel on your TV.

      Learn How