Cream Of Shrimp Soup Recipe

Name: Cream Of Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb medium raw shrimp, peeled,deveined,shells reserved; 4 cups fish stock or 4 cups bottled clam juice; 1 cup dry white vermouth; 1 bay leaf; 1 chopped onion; 1 carrot, scraped and chopped; 2 cloves garlic, chopped; 3 tablespoons tomato paste; 1/4 teaspoon cayenne pepper; 1 (14 1/2 ounce) can diced tomatoes; 1 tablespoon butter; 3 tablespoons brandy; 3/4 cup whipping cream

Servings: persons

2 tablespoons olive oil
1 lb medium raw shrimp, peeled,deveined,shells reserved
4 cups fish stock or 4 cups bottled clam juice
1 cup dry white vermouth
1 bay leaf
1 chopped onion
1 carrot, scraped and chopped
2 cloves garlic, chopped
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4 cup whipping cream

1
Heat 1 T olive oil over medium heat in a large saucepan.
2
Add reserved shrimp shells and saute'stirring for 5 minutes.
3
Add stock, vermouth, and bay leaf.
4
Bring to a boil, reduce heat and simmer 25 minutes.
5
Strain stock into a bowl.
6
Heat remaining T olive oil in the same saucepan over medium heat.
7
Add onion, carrot, and garlic, saute' 5 minutes.
8
Add tomatoe paste and cayenne, blending well.
9
Add tomatoes with juices and shrimp stock.
10
Simmer 5 minutes.
11
Melt butter in a large skillet over medium heat and add shrimp.
12
Saute 2 minutes.
13
Remove from heat.
14
Add brandy and carefully ignite.
15
After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
16
Place 6 shrimp in a bowl and set aside.
17
Mix remaining shrimp into soup.
18
Add cream to skillet, bring to boil and add to soup.
19
In a food processor or blender, puree soup in batches.
20
Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
21
Bring to a simmer.
22
Season to taste.
23
Ladle into bowls, topping each bowl with 1 reserved shrimp.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 lb medium raw shrimp, peeled,deveined,shells reserved, 4 cups fish stock or 4 cups bottled clam juice, 1 cup dry white vermouth, and more.

Yes, Cream Of Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cream Of Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions