Cream Of Shrimp Soup Recipes

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CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

Make and share this Cream of Shrimp Soup recipe from Food.com.

Provided by Diana Adcock

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons unsalted butter
2 medium carrots, minced
1 stalk celery, minced
1 small baking potato, peeled and minced
2 lbs small shrimp, peeled and deviened-reserve shells
2 cups fish stock or 2 cups chicken stock
2 cups light cream
1/2 tablespoon thyme
1 bay leaf, crushed
salt
white pepper
parsley (to garnish)

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



Thick & Creamy Shrimp Soup image

Quick and easy soup that I created based upon Cream of Crab. Adaptable to whatever you choose but perfectly yummy that way it is. Serve with some nice sour dough or ciabatta for dipping!

Provided by Jessybean79

Categories     < 60 Mins

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb peeled and deveined shrimp, shells reserved
4 cups water
2 -3 cups shrimp stock, made from peels and water
3 tablespoons unsalted butter
1/4 cup minced onion, I use a fine grater
3 tablespoons minced garlic, use less if you are not a huge fan
4 tablespoons flour, divided less for thinner soup
1 pint light cream
1/2 tablespoon lemon juice
1 bay leaf
2 tablespoons Old Bay Seasoning, adjust to taste
1 teaspoon fresh ground pepper
parsley (optional)

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).

Nutrition Facts : Calories 980.6, Fat 87.2, SaturatedFat 53.7, Cholesterol 429.8, Sodium 811.9, Carbohydrate 25.2, Fiber 0.7, Sugar 1.1, Protein 27.7

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

Categories     Soup/Stew     Dairy     Tomato     Shrimp     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

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

Steps:

  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add reserved shrimp shells (cover and chill shrimp) and sauté 5 minutes. Add stock, wine and bay leaf; bring to boil. Reduce heat; simmer 25 minutes. Strain shrimp stock into bowl.
  • Heat 1 tablespoon oil in same saucepan over medium-high heat. Add onion, carrot and garlic; sauté 5 minutes. Mix in tomato paste and cayenne. Add tomatoes with their juices and shrimp stock. Simmer soup 5 minutes.
  • Melt butter in heavy large skillet over medium heat. Add shrimp; sauté 2 minutes. Remove from heat. Add brandy and ignite with match. When flames subside, return shrimp to heat; sauté until shrimp are cooked through, about 2 minutes. Transfer 6 shrimp to small bowl. Mix remaining shrimp into soup. Add cream to skillet; bring to boil. Stir cream into soup.
  • Puree soup in processor in batches. Strain through coarse sieve set over large saucepan, pushing most of solids through sieve with rubber spatula. Bring to simmer. Season with salt and pepper. Ladle into 6 bowls. Top with reserved shrimp.

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.

Provided by Normaone

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

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

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.

Nutrition Facts : Calories 324.5, Fat 20.2, SaturatedFat 9.3, Cholesterol 162.4, Sodium 599.3, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 20.7

HOMEMADE CREAM OF SHRIMP SOUP



homemade cream of shrimp soup image

i lov shrimp as well as soup so i came up with this enjoy!!!

Provided by Diane Eldridge

Categories     Other Soups

Time 1h

Number Of Ingredients 9

1 lb raw,unpeeled lg shrimp
1 medium red onion,chopped fine
1 qt milk
1 pt heavy cream
1 bunch chives,rough chop
salt and pepper,to taste
1 tsp garlic powder
1/2 stick margarine
dried potato flakes,as needed

Steps:

  • 1. take shrimp peel take peel and put in med sauce pan cover with water cook til reduced by 1/2 and ya have a good shrimp stock
  • 2. pour stock into lg stock pot add onion bring to boil boil bout 5 min til onions get soft add milk and cream and garlic powder,salt,pepper
  • 3. bring jus to boil add shrimp[that ya cut in 1/2 or 1/3's] cook jus til shrimp turn pink
  • 4. now add potato flakes to make it thinkness u like yur soup then add margarine stir til it melts
  • 5. laddle soup into soup bowls and sprinkle with some chives and enjoy this is awesome served with homemade bread to dunk into soup

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