Here’s a rich, comforting creamy shrimp soup—restaurant-quality but easy to make 🍤🥣
🍤 Creamy Shrimp Soup
Ingredients
- 1 lb (450 g) shrimp, peeled & deveined (shells reserved if possible)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 3 cups seafood stock or chicken broth
- 1 cup heavy cream
- 1/2 cup milk (optional, for lighter texture)
- 1/2 tsp paprika
- 1/4 tsp cayenne (optional)
- Salt & black pepper to taste
- Optional: 1/2 cup diced potatoes or corn
- Optional garnish: parsley, chives, or a squeeze of lemon
Instructions
- Quick-cook shrimp
Season shrimp lightly with salt and pepper. Sauté in butter & oil for 1–2 minutes per side until just pink. Remove and set aside. - Build the base
In the same pot, sauté onion until soft (4–5 minutes). Add garlic and cook 30 seconds. - Make it creamy
Stir in flour and cook 1 minute. Slowly whisk in broth. Simmer 10 minutes. - Finish the soup
Add cream, milk, paprika, cayenne, and optional potatoes or corn. Simmer 10–15 minutes until tender. - Add shrimp back
Return shrimp to pot and heat gently 2–3 minutes (don’t boil). - Taste & serve
Adjust seasoning. Garnish and serve hot.
🌟 Variations
- Bisque-style: Blend half the soup before adding shrimp.
- Cajun: Add Cajun seasoning and a splash of sherry.
- Lemon garlic: Add lemon zest and extra garlic.
- Low-carb: Skip flour, thicken with cream cheese.
Want a shrimp corn chowder, Thai-style coconut version, or light dairy-free option?
