Shrimp Soup

If you like shrimp this is a great tasting soup and a change pace from ho hum soups.

Servings: 4     Prep time: 15 min     Cooking time: 20 min
Utensils: Stock pot, small sauté pan

Shrimp Soup
2 cups chicken stock
1 red pepper - small slices
4 stalks celery - bias cut
4 carrots - small julienne pieces
6 scallions - chopped
2 cloves garlic - minced
1 tsp salt
½ tsp fresh ground pepper
several sprigs of fresh thyme
3 tab butter
2 tab flour
½ cup dry white wine
½ cup of half & half
1½ lbs peeled and deveined shrimp
1 cup fresh stemmed spinach

Directions

Start chicken stock in stock pot on a low boil. Cut up vegetables and add them and the spices to the chicken stock. Tie the thyme sprigs together with kitchen string, remove stems before serving. Make a roux with the butter and flour. Whisk the wine and water into the roux and then add to the soup. When the vegetables start to get tender add the shrimp and enough water to cover everything.. Simmer until the shrimp are done, toss in the spinach and serve right away to keep the shrimp tender. Use a small shrimp like a 24-30 count or smaller. For large shrimp you might consider cutting them into bite sized pieces.

Alternative Recipe Ideas

  • Add a cheese or seafood tortellini.
  • Add a cup of cooked rice toward the end of cooking or start the uncooked rice in the broth and boil for about 5 min before you start adding the vegies. A mix of white and wild rice is good. You will need to add more water.
  • Add sliced black olives.
  • Of course this is good with fish or lobster stock, but most people don't have that just sitting around so the chicken stock works great.
  • Also good with any white fish like pollack cut into ¾ inch pieces.

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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm
    RockyCreekValley.com