Cool And Creamy Shrimp Soup Rsc Recipes

CREAM OF SHRIMP SOUP

Steps:

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

CREAM OF SHRIMP SOUP

Steps:

• In a large saucepan melt the butter over medium heat.
• Add the carrots, onion, celery, potato and shrimp shells.
• Saute until the onion is translucent and the shells turn pink, around 3 minutes.
• Add the stock, cream, thyme, bay and all but 25 shrimp.
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• In small batches puree the soup in a food mill or food processor.
• Force puree through a strainer.
• Return the soup to the pan and season to taste with the salt and pepper.
• Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• Ladle into 6 bowls with 5 shrimp in each.
• Garnish with chopped parsley.

THICK & CREAMY SHRIMP SOUP

Steps:

• Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
• While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
• Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
• Slowly whisk in light cream and bring mixture to a boil.
• Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
• Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
• Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
• Serve with bread for dipping and garnish with more Old Bay and parsley (optional).