Creamy Tomato and Shrimp Chowder

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cups chopped celery
• 1 cup chopped onion
• 2 (28 ounce) cans diced tomatoes with basil oregano and garlic
• 1 lb medium raw shrimp, peeled and deveined
• 8 ounces small raw shrimp, peeled and deveined
• 1 cup heavy cream
• 1 cup water
• cayenne pepper, to taste
• black pepper, to taste
• chopped fresh basil, to taste

Directions

1. 1

   Heat oil over medium heat in large stockpot or saucepan.

2. 2

   Add celery and onion, and cook until translucent and tender.

3. 3

   Pour in tomatoes and their liquid.

4. 4

   Heat to a simmer.

5. 5

   Add medium shrimp, return to a simmer, and cook until shrimp turn pink.

6. 6

   Add small shrimp, and cook for about 2 minutes.

7. 7

   Stir in heavy cream and water and bring to a simmer.

8. 8

   Season to taste with cayenne and black pepper.

9. 9

   Sprinkle fresh basil over soup and stir in just to wilt it.

10. 10

    Serve.