Recipe: Shrimp Soup w/Cumin

Makes 4 servings
Time: 45 minutes

1 to 1-1/4 lbs shrimp, shells on
5 C shrimp or chicken stock, or water
¼ C extra-virgin olive oil
4 cloves garlic, peeled
4 thick slices French or Italian bread
1 t ground cumin
Salt & freshly ground black pepper to taste
Minced fresh parsley leaves for garnish

Peel the shrimp and simmer the shells in a medium saucepan with the stock or water while you continue with the recipe.
Place the olive oil in a large, deep saucepan or casserole and turn the heat to medium. Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes. Remove them with a slotted spoon and set aside to cool.
Turn the heat to low and brown the bread in the oil on both sides, in batches if necessary; it will take about 5 minutes. Remove the slices and spread each with about ½ clove of the cooked garlic. Mince the remaining garlic.
Cut each of the shrimp into 3 or 4 pieces. Strain the warmed stock into the casserole, turn the heat to medium, and bring to a gentle boil. Add the shrimp, cumin, salt, and pepper, and cook over low heat for 3 or 4 minutes.
Place a piece of bread in each of four bowls, then ladle in a portion of soup with shrimp. Sprinkle with the minced garlic, garnish, and serve.