Description
This rich, velvety Creamy Shrimp Soup features succulent, perfectly cooked shrimp swimming in a savory, garlic-infused tomato and cream broth. Garnished with fresh chopped parsley and served with thick slices of warm, crusty artisan bread for dipping, it makes for a deeply comforting and restaurant-quality meal.
Ingredients
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Shrimp: 1 lb large shrimp, peeled and deveined
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Base & Aromatics:
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2 tbsp unsalted butter
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1 small onion or shallot, finely chopped
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3 cloves garlic, minced
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The Creamy Broth:
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3 tbsp all-purpose flour (to thicken)
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2 cups seafood or chicken stock
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1 cup heavy cream
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1 tbsp tomato paste (for a subtle rich color and depth)
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Seasonings:
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1 tsp seafood seasoning or Old Bay
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Salt and freshly ground black pepper (to taste)
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To Serve:
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Fresh parsley, chopped (for garnish)
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A loaf of crusty French bread or sourdough, sliced
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Instructions
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Sauté the Aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until soft and fragrant (take care not to burn the garlic).
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Build the Roux: Sprinkle the flour over the butter and onion mixture, stirring constantly for about 1–2 minutes to cook out the raw flour taste.
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Add Liquid & Tomato Paste: Stir in the tomato paste, then slowly pour in the seafood or chicken stock while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer.
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Simmer and Cream: Stir in the heavy cream and seafood seasoning. Let the soup simmer gently for 5–8 minutes until it thickens into a smooth, velvety consistency.
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Cook the Shrimp: Add the peeled and deveined shrimp directly into the simmering soup. Cook for 3–5 minutes until the shrimp turn pink, opaque, and curl slightly. Season with salt and pepper to taste.
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Serve: Ladle the hot, creamy shrimp soup into bowls, sprinkle generously with fresh chopped parsley, and arrange slices of crusty bread right along the side for dipping.
