1 32 oz jar tomatoes or tomato puree(about 4 C or a quart sized jar)
2 tbsp dried parsley or a ¼C fresh parsley plus more to garnish
1 tbsp honey
1 large bay leaf
2 tsp - 1 tbsp Cajun seasoning, or less depending on your tolerance for spiciness
sea salt to taste
black pepper to taste
1 lb shrimp(peeled and without tails)
3 C cooked brown rice, or more to make it more stew-like(I prefer short grain brown rice)
1 tbsp fresh basil
2 tbsp Franks RedHot Buffalo Wing Sauce(or alternatively add a pinch or two or cayenne and a dash or two of apple cider vinegar)
In a medium sized pot over medium heat, heat the butter. Once hot, add the onions and cook for 5-6 minutes while stirring until softened. Add the garlic, stir and cook for 1-2 minutes. Add the tomatoes, parsley, honey, bay leaf, salt and pepper an
d Cajun seasoning and bring up to a boil. Once boiling, turn down to a high simmer and cook for about 10 minutes. Remove the bay leaf and then puree the soup with an immersion blender, or by transferring it to a blender and blending until smooth. **Alternatively, if you don't have a way to blend the soup finely chop the onions and finely mince the garlic before cooking them and be sure to use tomato puree.
Return the soup to the pot and add the previously cooked rice and shrimp to the pot. Bring to a boil and then turn down to a simmer for just a couple minutes until the shrimp are completely cooked through, they should be completely pink and no grey parts remain. To the pot add the fresh basil and Franks Hot Sauce as desired. If you don't have the hot sauce, considering adding a couple pinches of cayenne and just enough apple cider vinegar to give the soup a tangy, sour taste. Serve hot, garnished with extra fresh parsley or basil and crusty bread if desired.
Recipe by Food Doodles at http://fooddoodles.com/2012/02/07/cajun-shrimp-soup/