Shrimp-Cheese Soup

Southern Living
6 cups


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1 pound unpeeled, jumbo fresh shrimp
1 tablespoon butter
2 tablespoons olive oil
1 medium onion, minced
1 to 2 garlic cloves, minced
1 cup dry white wine
1 (8-ounce) bottle clam juice
4 tomatoes, peeled and chopped
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1 (4-ounce) package feta cheese, crumbled*
1/4 cup chopped fresh parsley


Peel shrimp, and devein, if desired; set aside.

Melt butter with oil in a Dutch oven over medium heat. Add onion and garlic; saute 5 minutes, stirring constantly.

Add wine and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes or until thickened.

Stir in cheese, and simmer 10 minutes. Add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Stir in parsley.

* 1 (3-ounce) log goat cheese, crumbled, may be substituted.

Created date

December 2001