Description
A rich and creamy seafood soup featuring shrimp and aromatic vegetables, perfect for any gathering or cozy night in.
Ingredients
- 1 pound shrimp, peeled and deveined (shells reserved)
- 3 tablespoons butter (divided)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons flour
- 4 cups chicken or seafood broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional splash of lemon juice or hot sauce
Instructions
1. In a large pan, heat a tablespoon of butter and the olive oil over medium heat.
2. Add the shrimp and cook for about 2-3 minutes until they turn pink, then remove and set aside, reserving the shells.
3. In the same pot, melt the remaining butter over medium heat, then add the chopped onion, celery, and garlic until soft.
4. Stir in the tomato paste and mix well.
5. Add the shrimp shells and cook for a few minutes to release their flavor.
6. Sprinkle in the flour and stir to combine, cooking until it turns a light golden color.
7. Gradually pour in the broth while stirring to form a soup-like texture. Bring to a gentle simmer for about 20 minutes.
8. Remove shrimp shells with tongs, then blend the soup until smooth.
9. Strain through a fine-mesh sieve for a silky finish.
10. Return the soup to the pot, add cooked shrimp, heavy cream, and paprika, seasoning to taste.
11. Heat through and serve with optional lemon juice or hot sauce.
Notes
Serve in bowls with fresh herbs on top and bread or crackers on the side. Can store leftovers for up to three days in the fridge or freeze for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg