I am particularly fond of dishes that pair seafood with vegetables. Zucchini and shrimp are wonderfully suited to each other and make this a delicious, light, fragrant soup you can prepare in less than 45 minutes.
½ medium yellow onion
1 medium carrot
12ounces small zucchini
3tablespoonsextra virgin olive oil
1 small clovegarlic
1tablespoongreen feathery fennel tops
Freshly ground black pepper
1pound medium (21 to 25 count) shrimp in the shell
Peel and finely chop the onion. Peel the carrot and celery and cut into ¼-inch dice. Cut the zucchini into ½-inch dice.
Put the onion, carrot, celery, and olive oil in a soup pot and place over medium-high heat. Sauté, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
While the vegetables are sautéing, peel and finely chop the garlic. Finely chop enough of the fennel tops to measure 1tablespoon. When the vegetables are ready, add the garlic and fennel. Sauté for about 1 minute, then add the zucchini. Season with salt and pepper, stir well, and add the water. Cover the pot and bring to a boil. Lower the heat so that the soup simmers and cook for 20 minutes.
While the soup is cooking, peel and devein the shrimp. Cut each shrimp into 4 pieces. After the soup has cooked for 20 minutes, add the shrimp, season with salt, and cook until the shrimp are pink through and through, 2 to 3 minutes. Serve at once.