3 tablespoons olive oil
1 pound shrimp, shelled and cleaned and split in half lengthwise
4 ounces brandy
1/2 cup onions, diced
1/4 cup green onions, thinly sliced
2 cloves minced garlic
3/4 cup green pepper seeded and thinly sliced
1/2 cup celery, diced
1 tablespoon butter
1 1/2 cups white wine
6 cups chicken stock
1 cup tomatoes, peeled, seeded and diced
1 cup potatoes, peeled and diced
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon parsley, minced
Prepare the shrimp and all of the vegetables before starting the soup.
Heat olive oil in a large heavy pan and add shrimp. Cook for a few minutes on each side and add brandy and set aflame. Put lid on the pan. After the flame dies out remove the lid and add the onions, green onions, garlic, peppers, celery and butter. Cook for a couple minutes and add the wine, stock, tomatoes, potatoes, all of the spices and cover the pan and cook for about 5 minutes.
Mix the cornstarch with the water and stir into the soup. Heat the soup until it thickens slightly.
Top the soup with the parsley and serve.