Garlic Soup with Shrimp

Ingredients

• 1/4 cup extra virigin olive oil
• 10 medium garlic cloves, peeled
• 4 thick slices of French or Italian bread
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 6 cups chicken stock or shrimp stock
• 1 pound shrimp, peeled
• Fresh parsley, minced
• Salt and pepper

Directions

1. Warm the oil in a large skillet over medium heat. Add the garlic, then season lightly with salt and pepper. Cook for about 10 minutes, turning the cloves now and then, until they are well browned. If they start darkening too quickly, lower the heat to medium-low so they do not scorch. Take the garlic out of the skillet and set it aside.
2. Lower the heat to medium-low and add as much bread as the skillet can hold without overlapping. Toast it until both sides are browned, about 4 minutes. Transfer the bread out of the skillet and repeat with the remaining slices.
3. Add the stock to the skillet and raise the heat to medium-high. Once the liquid is nearly boiling, add the shrimp and cook until they turn pink and are cooked through, about 4 minutes.
4. Put a slice of bread and a few garlic cloves into 4 separate bowls. Spoon the soup and shrimp over the top, finish with parsley, and add salt and pepper to taste.