Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Notes: Up to 1 day ahead, make soup, cool, cover, and chill. To reheat, stir often over medium heat. Set aside 8 cooked shrimp for garnish.

This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

Yield:
Makes 8 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shell and devein shrimp; save shells. Rinse shrimp. Cut into 1/2-inch pieces.

    Advertisement
  • In a 5- to 6-quart pan, combine shrimp shells, 5 cups broth, onion, celery, carrot, bay leaves, and white peppercorns. Bring to a boil over high heat, cover, and simmer for 30 minutes. Pour broth through a strainer into a 2-quart glass measure or bowl. If needed, add more broth to make 5 cups.

  • Melt butter in same pan over medium heat. Add garlic and stir just until limp, 1 to 2 minutes. Stir in flour.

  • Off the heat, whisk broth and half-and-half into flour mixture. Stir over medium-high heat until boiling, then boil for about 2 minutes. Add shrimp and stir until pink, about 1 minute.

  • Add salt and pepper to taste. Ladle into bowls; garnish with dill and shrimp.

Nutrition Facts

342 calories; calories from fat 55%; protein 20g; fat 21g; saturated fat 13g; carbohydrates 18g; fiber 1.7g; sodium 335mg; cholesterol 164mg.
Advertisement