Shellfish Minestrone
1 pound of shrimp
1/4 onions
2 cloves of garlic
2 small stalks of celery
1 carrot
3 tablespoons of oil
2 cups of clam juice (ither fresh or canned)
3 3/4 cups of chicken stock (ither fresh, canned or made from boullion cubes)
1/2 teaspoon of dried rosemary
1/2 teaspoon of dried thyme
3 whole peeled tomatoes
2/3 cups of small macaroni (I use the shell shaped)
1/2 pound of scallops
You may also use other types of fish and shellfish to
add variety.
Peel the shrimp, reserving the shells, devein (if they aren't already) and half lengthwise, Chop the onion.
Mince the garlic and celery. Cook the shrimp shells with 2 tablespoons of the oil in a pot for 3 minutes.
Add the clam juice and the chicken stock, simmer for 15 minutes.
Strain broth, in the same pot cook the onion, garlic, celery and the carrots in 1 tablespoon of oil for 5 minutes.
Add the herbs and the tomatoes, breaking up the tomatoes with a spoon.
Add the broth, then simmer for 20 minutes.
Add macaroni shells and cook for 5 minutes.
Quarter scallops and add with the shrimp and simmer for 5 minutes.
Makes 4 Servings
