Shrimp Soup

For the shrimp

• About 2.2 lb fresh shrimp (1 kg)
• 1 garlic clove
• 2 tablespoons extra-virgin olive oil
• Salt, to taste

For the soup

• 1 shallot
• 1 carrot
• 1 celery stalk
• About 1 ⅔ cups peeled tomatoes, crushed (400 g)
• About 2 cups plus 2 tablespoons vegetable or fish stock (500 ml)
• 1 small bunch parsley
• About 1 ½–2 ½ tablespoons freshly grated ginger (10–15 g)
• Extra-virgin olive oil, as needed
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes or fresh chili, optional

To serve

• Rustic country-style bread

1. Clean the shrimp by removing the shells and veins. Set the shells aside.
2. In a saucepan, heat a drizzle of olive oil and prepare an aromatic base with the shallot, carrot, and celery cut into pieces, 1 garlic clove, and the parsley stems. Add a little chili, if desired. Sauté for about 5 minutes.
3. Add the shrimp shells and toast them for 2–3 minutes, stirring. Cover with cold water and let simmer for about 30 minutes. Strain the broth and set it aside.
4. In another saucepan, heat a drizzle of olive oil with a garlic clove and the grated ginger. Let it infuse briefly, then add the crushed peeled tomatoes. Season with salt and pepper, then pour in the prepared broth. Cook over medium heat for 25–30 minutes.
5. Add the peeled shrimp and cook for another 4–5 minutes, until just pink and tender.
6. Turn off the heat and finish with chopped parsley and, if you like, a few marjoram leaves.
7. Toast the rustic bread in a convection oven at 400°F (200°C) for about 5 minutes.
8. Serve the soup hot with the toasted bread.

Estimated total time: about 1 hour.

Tip: Do not overcook the shrimp. A few minutes are enough; otherwise, they may become tough and dry.