Potato Soup with Spicy Shrimp

INGREDIENTS
3/4  pounds uncooked medium shrimp, shelled, deveined
2     teaspoons Thai red pepper sauce
6     tablespoons olive oil, divided
4     medium shallots, thinly sliced
2     medium Yukon gold potatoes, peeled and diced
1     small baking g potato (8 ounces), peeled and diced
6     cups vegetable or chicken broth
2     scallions, sliced for garnish

METHOD
In a medium bowl, toss the shrimp with the red pepper sauce and 2 tablespoons of olive oil. Reserve.

In a large sauce pan over medium heat, add 2 tablespoons of olive oil and the shallots with a pinch of salt. Cook the shallots, stirring occasionally, until tender, about 5 minutes. Add the broth and the potatoes and continue to cook until the potatoes are tender, about 12 to 15 minutes.

Strain the broth into a heat-proof bowl and remove the potatoes and shallots to a blender of food processor. Add 2 tablespoons of olive oil and 1 cup of the broth and puree very smooth (add more broth as required to puree.) Return to the saucepan and return the rest of the broth from the heat-proof bowl. Bring back t a simmer under low heat, stirring to prevent the mixture from sticking to the bottom of the pan and burning.

Add the reserved shrimp and continue to simmer until the shrimp cook through and turn pink, about 2 minutes. Transfer to serving bowls dividing the shrimp evenly, garnish with the sliced scallions and serve immediately

Based on a recipe from Food and Wine magazine, December 2010