Garlic Soup with Shrimp

• 1/4 cup extra virgin olive oil
• 8 to 16 medium to large garlic cloves, peeled
• Salt and freshly ground black pepper
• 4 thick slices French or Italian bread
• 6 cups shrimp stock (see Note), chicken stock, water, or a combination
• 1 to 1 1/2 pounds shrimp, peeled
• Minced fresh parsley for garnish (optional)

1. Combine the olive oil and garlic in a deep skillet or broad saucepan, turn the heat to medium, and sprinkle lightly with salt and pepper.
2. Cook, turning the garlic cloves occasionally, until they are tender and lightly browned all over, about 10 minutes; lower the heat if they seem to be browning too quickly.
3. Remove the garlic with a slotted spoon.
4. Turn the heat to low and add the bread (in batches if necessary); cook on each side until nicely browned, a total of about 4 minutes.
5. Remove the bread, add the stock, and raise the heat to medium-high.
6. When the stock is nearly boiling, add the shrimp and salt and pepper to taste.
7. Cook until the shrimp are pink, about 4 minutes.
8. Put a piece of bread and a portion of garlic in each of 4 bowls, then ladle in a portion of soup and shrimp.
9. Sprinkle with the parsley if desired and serve.
10. Thai Garlic Soup: Like egg drop soup, a simple soup like this has relatives from around the globe.
11. This is one of my favorites.
12. To make it, add a minced fresh chile, or a few small dried chiles, to the oil along with the garlic (discard dried chiles after cooking).
13. Omit the bread; add 2 cups cooked rice to the soup along with the shrimp.
14. Substitute fresh cilantro for the parsley, and serve with wedges of lime.

extra virgin olive oil, garlic, salt, italian bread, shrimp, shrimp, fresh parsley

Taken from www.epicurious.com/recipes/food/views/garlic-soup-with-shrimp-386559 (may not work)