Shrimp Soup With Ouzo Recipe

Name: Shrimp Soup With Ouzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups water; 2 lbs large shrimp (peeled, deveined, shells reserved); 4 tablespoons olive oil; 2 large leeks, finely chopped (white and pale green parts only); 2 cups fennel, finely chopped and trimmed (about 2 medium bulbs); 1 ½ cups red bell peppers, finely chopped; ⅓ cup shallot, minced; 2 ½ cups tomatoes, chopped and seeded; 3 large garlic cloves, minced; 1 cup dry white wine; ¼ cup ouzo (unsweetened anise liqueur) or ¼ cup anisette; fennel leaves

Servings: persons

½ cups water
2 lbs large shrimp (peeled, deveined, shells reserved)
4 tablespoons olive oil
2 large leeks, finely chopped (white and pale green parts only)
2 cups fennel, finely chopped and trimmed (about 2 medium bulbs)
1 ½ cups red bell peppers, finely chopped
⅓ cup shallot, minced
2 ½ cups tomatoes, chopped and seeded
3 large garlic cloves, minced
1 cup dry white wine
¼ cup ouzo (unsweetened anise liqueur) or ¼ cup anisette
fennel leaves

1
Combine water and shrimp shells in heavy large pot (cover and refrigerate shrimp).
2
Bring water with shells to boil.
3
Reduce heat and simmer 20 minutes.
4
Cover and remove from heat.
5
Heat 2 tablespoons oil in large Dutch oven over low heat.
6
Add leeks, fennel, bell pepper and shallots.
7
Cover and cook until vegetables are tender, stirring occasionally, about 30 minutes.
8
Uncover vegetables; add tomatoes and garlic and saute until tomatoes soften and almost all liquid evaporates, about 8 minutes.
9
Increase heat to medium.
10
Add wine and boil 1 minute.
11
Strain shrimp stock into vegetable mixture.
12
Boil until mixture is reduced to 8 generous cups, about 1 hour 15 minutes.
13
Puree half of soup in blender in batches.
14
Combine with remaining soup.
15
Season soup with salt and pepper.
16
(Can be prepared 1 day ahead.
17
Cover and refrigerate.
18
Bring to simmer before continuing.
19
).
20
Season shrimp with salt and pepper.
21
Heat 2 tablespoons oil in heavy large skillet over high heat.
22
Add shrimp; saute until cooked through, about 5 minutes.
23
Add ouzo.
24
Carefully ignite with lit match.
25
Remove from heat; allow flames to subside.
26
Ladle soup into bowls.
27
Spoon some of shrimp and cooking liquid from skillet into each bowl.
28
Garnish with fennel.

524

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: ½ cups water, 2 lbs large shrimp (peeled, deveined, shells reserved), 4 tablespoons olive oil, 2 large leeks, finely chopped (white and pale green parts only), and more.

Yes, Shrimp Soup With Ouzo 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!

Shrimp Soup With Ouzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions