Ingredients
- 4 cup any stock
- 1/2 pound large (21–30) shrimp, peeled
- 2 cup chopped tomato (canned are fine)
Optional add-ins
- 4 cup any stock
- 1/2 pound large (21–30) shrimp, peeled
- 2 cup chopped tomato (canned are fine)
- 1/2 cup chopped fresh basil
Preparation
Baking Directions:
Bring the 4 cups of stock to boil.
Add shrimp, chopped tomatoes and optional ingredients as desired.
(Examples: Fish sauce and freshly squeezed lime juice to taste; or chopped fresh basil and garlic croutons, cooked vermicelli noodles or rice).
