Best Cream of Shrimp Soup
This is one shrimp recipe that is huge on taste. You can try in vain to find a shrimp soup that's as creamy and delectable as this one. It's a shell of a way to start off your meal.
Ingredients
- 2 tablespoon(s) olive oil
- 16 ounce(s) medium raw shrimp, peeled, deveined, shells reserved
- 4 cup(s) fish stock or bottled clam juice
- 8 ounce(s) dry white vermouth
- 1/4 teaspoon(s) bay leaf
- 1 chopped onion
- 1 carrot, scraped and chopped
- 2 cloves garlic, chopped
- 3 tablespoon(s) tomato paste
- 1/4 teaspoon(s) cayenne pepper
- 14 1/2 teaspoon(s) can diced tomatoes
- 1 tablespoon(s) butter
- 1 1/2 floz brandy
- 12 tablespoon(s) whipping cream
Instructions
- Heat 1 tbsp olive oil over medium heat in a large saucepan.
- Add reserved shrimp shells and saut stirring for 5 minutes.
- Add stock, vermouth, and bay leaf.
- Bring to a boil, reduce heat and simmer 25 minutes then strain stock into a bowl.
- Heat remaining olive oil in the same saucepan over medium heat.
- Add onion, carrot, and garlic, and saut 5 minutes.
- Add tomatoes paste and cayenne, blending well.
- Add tomatoes with juices and shrimp stock.
- Simmer 5 minutes.
- Melt butter in a large skillet over medium heat and add shrimp.
- Saut 2 minutes and remove from heat.
- Add brandy and carefully ignite.
- After the flames subside, return pan to heat and saut shrimp 2 more minutes, or until cooked through.
- Place 6 shrimp in a bowl and set aside.
- Mix remaining shrimp into soup.
- Add cream to skillet, bring to boil and add to soup.
- In a food processor or blender, puree soup in batches; strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
- Bring to a simmer and season to taste.
- Ladle into bowls, topping each bowl with one reserved shrimp.
- Ready in 1 hour.
Nutrition
Calories: 2045.35kcalCarbohydrates: 44.74gProtein: 84.37gFat: 98.51gSaturated Fat: 48.99gCholesterol: 839.85mgSodium: 3758.18mgFiber: 4.06gSugar: 35.9g
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