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Shrimp in Tomato Saffron Broth

Sue Lau
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Prep Time 10 mins
Cook Time 15 mins
Course Soup
Cuisine Creole, French
Servings 2
Calories 727 kcal


  • 3 ounces diced tasso ham
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 medium bulb fennel (diced)
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon each salt and black pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1/4 cup Pernod liqueur
  • 4 cups shrimp stock or clam broth
  • 1/4 teaspoon saffron threads (steeped in 1 cup boiling water)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound raw shrimp (peeled and deveined)
  • 1 medium tomato (diced)
  • 2 scallions (chopped)
  • fennel fronds (optional garnish)


  • Saute the tasso, celery, onions, carrot, fennel, garlic, thyme. salt, and black pepper in the olive oil until tasso browns and vegetables soften.
  • Deglaze pan with wine and Pernod, adding to pan off the heat and then returning to the stove.
  • Cook several minutes then add the stock, saffron tea, tomato paste, and Worcestershire, stirring to incorporate tomato paste.
  • Add shrimp, diced tomato and scallions, continuing to cook for several minutes until shrimp turn opaque and curl lightly.
  • Serve garnished with fennel fronds if desired.


From the kitchen of palatablepastime.com


Calories: 727kcalCarbohydrates: 26gProtein: 53gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 312mgSodium: 4149mgPotassium: 1713mgFiber: 6gSugar: 9gVitamin A: 6848IUVitamin C: 28mgCalcium: 369mgIron: 4mg
Keyword first course soups
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