| 1 | For soup: chop tomatoes in processor in batches. |
| 2 | Heat ?c oil in heavy large dutch oven over medium-low heat. |
| 3 | Add shallots, garlic and peppercorns; saute until shallots are tender, about 5 minutes. |
| 4 | Add tomato paste; stir 1 minute. |
| 5 | Add tomatoes, ?c oil and saffron. |
| 6 | Bring to boil. |
| 7 | Reduce heat; simmer 15 minutes, stirring occasionally. |
| 8 | Add herbs. |
| 9 | Simmer 5 minutes. |
| 10 | Puree mixture in processor in batches until almost smooth. |
| 11 | Strain through medium sieve into large saucepan, pressing on solids. |
| 12 | Stir in broth. |
| 13 | Season with salt and pepper. |
| 14 | (can be made 1 day ahead. |
| 15 | Cover, chill). |
| 16 | for dumplings: using on/off turns, coarsely chop shrimp in processor. |
| 17 | Transfer shrimp to large bowl. |
| 18 | Stir in corn, flour, yolks, cilantro, tomato paste, oregano and garlic; mix thoroughly. |
| 19 | Season generously with salt and pepper. |
| 20 | Shape mixture by scant tablespoonfuls into 24 balls. |
| 21 | Cook dumplings in batches in pot of simmering salted water until cooked through, about 3 minutes. |
| 22 | Using slotted spoon, transfer to baking sheet. |
| 23 | (can be made 1 day ahead. |
| 24 | Cover, chill). |
| 25 | preheat oven to 450°F. |
| 26 | Heat 2 tablespoons oil in heavy large skillet over medium-high heat. |
| 27 | Add half of dumplings; saute until golden, about 5 minutes. |
| 28 | Drain on paper towels. |
| 29 | Repeat with remaining dumplings, adding oil if necessary. |
| 30 | Place dumplings on baking sheet. |
| 31 | Bake until heated, about 4 minutes. |
| 32 | bring soup to simmer. |
| 33 | Ladle into bowls. |
| 34 | Add 3 dumplings to each bowl. |
| 35 | bon appetit/august/94 scanned & edited by di pahl & |
