How to Make Creamy Shrimp Soup

Stock Development

Extract maximum flavor from shrimp shells to create a robust foundation for the soup.

Roux Perfection

Master the flour-to-fat ratio for ideal thickening without creating a gummy texture.

Cream Integration

Incorporate dairy elements at optimal temperature to prevent curdling while achieving silky consistency.

Shrimp Timing

Perfect the cooking window for tender, succulent shrimp that aren't rubbery or overcooked.

Baking Tips

For the richest flavor, make your own shrimp stock using the shells as described in step 1.

Choose larger shrimp (16-20 count) for a more substantial soup, or smaller ones (21-25 count) if you prefer more pieces per serving.

For a smoother, more elegant soup, puree the vegetable and broth mixture before adding the cream and shrimp.

The soup can be made ahead up to the point of adding the shrimp. When ready to serve, bring back to a simmer, add the shrimp, and finish the recipe.

For a lighter version, substitute half-and-half or whole milk for some or all of the heavy cream.

Add a splash of sherry or brandy instead of white wine for a more luxurious flavor.

Frozen shrimp work well in this recipe - just thaw completely and pat dry before using.

Creamy Shrimp Soup

Name: Creamy Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American, Seafood
Ingredients: 1 lb large shrimp, peeled and deveined (shells reserved); 2 tbsp butter; 1 tbsp olive oil; 1 medium onion, finely diced; 2 stalks celery, finely diced; 1 medium carrot, finely diced; 3 cloves garlic, minced; 1/4 cup dry white wine (optional); 3 tbsp all-purpose flour; 4 cups seafood stock (or fish stock); 1 cup heavy cream; 1 bay leaf; 1 tsp fresh thyme leaves (or 1/4 tsp dried); 1/4 tsp cayenne pepper (adjust to taste); 2 tbsp tomato paste; Salt and freshly ground black pepper to taste; 2 tbsp fresh parsley, chopped; 1 tbsp lemon juice, freshly squeezed; Optional garnish: fresh dill sprigs, small shrimp, crème fraîche

This luxurious Creamy Shrimp Soup combines succulent shrimp with a velvety broth enriched with aromatic vegetables and a touch of cream. Delicately seasoned with herbs and a hint of spice, this elegant soup delivers restaurant-quality flavor in under 30 minutes. Perfect as a sophisticated starter for dinner parties or as a comforting main course paired with crusty bread, it's a versatile dish that impresses without requiring complicated techniques.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

1 lb large shrimp, peeled and deveined (shells reserved)

2 tbsp butter

1 tbsp olive oil

1 medium onion, finely diced

2 stalks celery, finely diced

1 medium carrot, finely diced

3 cloves garlic, minced

1/4 cup dry white wine (optional)

3 tbsp all-purpose flour

4 cups seafood stock (or fish stock)

1 cup heavy cream

1 bay leaf

1 tsp fresh thyme leaves (or 1/4 tsp dried)

1/4 tsp cayenne pepper (adjust to taste)

2 tbsp tomato paste

Salt and freshly ground black pepper to taste

2 tbsp fresh parsley, chopped

1 tbsp lemon juice, freshly squeezed

Optional garnish: fresh dill sprigs, small shrimp, crème fraîche

Instructions

If using shrimp with shells: In a medium saucepan, sauté the reserved shrimp shells in 1 teaspoon of oil over medium-high heat for 2-3 minutes until pink and fragrant. Add 5 cups of water, bring to a boil, then reduce heat and simmer for 15-20 minutes. Strain and reserve this shrimp stock. (Skip this step if using prepared seafood stock.)

In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-6 minutes until vegetables are softened but not browned.

Add the minced garlic and cook for another 30 seconds until fragrant.

If using wine, add it to the pot and simmer for 1-2 minutes to reduce slightly and cook off the alcohol.

Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook the flour without browning it.

Gradually whisk in the seafood stock (or your homemade shrimp stock) to prevent lumps from forming. Add the bay leaf and bring to a gentle simmer.

Stir in the tomato paste, thyme, and cayenne pepper. Simmer for 10 minutes to allow the flavors to meld and the soup to thicken slightly.

Meanwhile, season the shrimp with salt and pepper. If you prefer smaller pieces in your soup, cut larger shrimp into bite-sized pieces.

Pour in the heavy cream and stir to combine. Return to a gentle simmer.

Add the prepared shrimp to the soup and cook just until they turn pink and opaque, about 3-4 minutes. Be careful not to overcook.

Remove the bay leaf. Stir in the fresh lemon juice and taste the soup, adjusting seasoning with salt and pepper as needed.

Ladle the soup into bowls, garnish with fresh parsley and optional garnishes if desired. Serve immediately with crusty bread on the side.

Creamy Shrimp Soup

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Creamy Shrimp Soup

Creamy Shrimp Soup

Ingredients

Instructions