ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp-Cheese Soup

Yield 6 cups

Ingredients

  • 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

How to Make It

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

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

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

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

  5. * 1 (3-ounce) log goat cheese, crumbled, may be substituted.