Nutrition info - Recipes

Best Cream of Shrimp Soup

This is one shrimp recipe that is huge on taste. You can try in vain to find a shrimp soup that's as creamy and delectable as this one. It's a shell of a way to start off your meal.

Best Cream of Shrimp Soup


For 6 people

  • 2 tablespoon(s) olive oil
  • 16 ounce(s) medium raw shrimp, peeled, deveined, shells reserved
  • 4 cup(s) fish stock or bottled clam juice
  • 8 ounce(s) dry white vermouth
  • 1/4 teaspoon(s) bay leaf
  • 1 chopped onion
  • 1 carrot, scraped and chopped
  • 2 cloves garlic, chopped
  • 3 tablespoon(s) tomato paste
  • 1/4 teaspoon(s) cayenne pepper
  • 14 1/2 teaspoon(s) can diced tomatoes
  • 1 tablespoon(s) butter
  • 1 1/2 floz brandy
  • 12 tablespoon(s) whipping cream


Heat 1 tbsp. olive oil over medium heat in a large saucepan. Add reserved shrimp shells and saut stirring for 5 minutes. Add stock, vermouth, and bay leaf. Bring to a boil, reduce heat and simmer 25 minutes then strain stock into a bowl. Heat remaining olive oil in the same saucepan over medium heat. Add onion, carrot, and garlic, and saut 5 minutes. Add tomatoes 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. Saut 2 minutes and remove from heat. Add brandy and carefully ignite. After the flames subside, return pan to heat and saut 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 and season to taste. Ladle into bowls, topping each bowl with one reserved shrimp.
Ready in 1 hour

Nutrition facts

  • Kcal: 340.89 kcal
  • Fibers (g): 0.68g
  • Sodium (mg): 626.36mg
  • Carbs: 7.46g
  • Fat: 16.42g
  • Saturated fat (g): 8.17g
  • Proteins: 14.06g