Cream of Shrimp Soup

another fresh seafood idea

Cream of Shrimp Soup. Photo by Vanda Lewis

Cream of Shrimp Soup. Photo by Vanda Lewis

Restaurants and gourmets often serve up soup as the first course of a large meal.
But many of us consider these warm, tasteful bowls of goodness to be a light lunch or the main course at dinner. Seafood soups such as stews, chowders and bisques offer a variety of delicious meals. They can look elegant, too, as many recipes call for ingredients such as clams in the shell, soft or hard crabs or shrimp in the shell.

  • 1 1/2 pounds of shrimp, in shells
  • 1 cup light cream
  • 2 tablespoons margarine or butter
  • 1/3 cup minced onion
  • 1/2 cup minced celery
  • 3 tablespoons flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon freshly ground white pepper
  • 1 teaspoon Worcestershire sauce
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tablespoon minced fresh parsley

Cook shrimp in salted water. Peel and devein. Purée with light cream in food processor or mince and combine with cream.

Melt margarine in top of double boiler. Sauté onion and celery until just translucent. Blend in flour, then salt, paprika, pepper and Worcestershire. Add shrimp mixture.

Slowly blend in milk and cream, stirring constantly until slightly thickened. Pour into individual serving bowls and sprinkle with parsley. Serves 6 to 8.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

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