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. Heat oil over medium heat in large stockpot or saucepan.
2. Add celery and onion, and cook until translucent and tender.
3. Pour in tomatoes and their liquid.
4. Heat to a simmer.
5. Add medium shrimp, return to a simmer, and cook until shrimp turn pink.
6. Add small shrimp, and cook for about 2 minutes.
7. Stir in heavy cream and water and bring to a simmer.
8. Season to taste with cayenne and black pepper.
9. Sprinkle fresh basil over soup and stir in just to wilt it.
10. Serve.