"A contemporary Creole dish from New Orleans. If you can't find Creole tomatoes, just use a very red, ripe tomato such as Roma."
For the Soup
For the garnish
red wine vinegar
Cut tomatoes into quarters.
Cut the jalapeno in half.
Place tomatoes, jalapeno, salt and basil into a large 4-quart pot and add 2 cups of water. Bring to a simmer and simmer for 90 minutes.
Pour the soup through a fine mesh strainer or cheesecloth to remove any pulp. Reserve the liquid and place in refrigerator until cold.
Clean and devein the shrimp. Grill about 2-3 minutes per side, until just done.
Place shrimp in a bowl with olive oil, red wine vinegar, basil stem, and the juice of one jalapeno. The marinade will continue to cook the shrimp and infuse the flavors.
Cover and place in the refrigerator.
Chill 4 shallow soup bowls.
Ladle the chilled bowls into 1/2-1 cup tomato broth. Remove the shrimp from the marinade and blot the excess marinade with a paper towel then place four shrimp in each bowl. finish with a garnish of fresh jalapeno slivers.