🍤 Creamy Shrimp Soup (Shrimp Chowder Style)
🧾 Ingredients (serves 4)
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1 lb (450 g) shrimp, peeled & deveined
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 small celery stalk, diced
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1 small carrot, finely diced
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2 tbsp all-purpose flour
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2 cups seafood stock or chicken broth
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1 cup heavy cream
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½ cup milk
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½ tsp paprika
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¼ tsp cayenne (optional)
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Salt & black pepper, to taste
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1 tbsp fresh parsley, chopped
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Optional: squeeze of lemon juice
👩🍳 Instructions
1️⃣ Cook the shrimp
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Season shrimp lightly with salt & pepper.
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Heat olive oil in a pan over medium heat.
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Sauté shrimp 1–2 minutes per side until just pink.
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Remove and set aside.
2️⃣ Build the base
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In the same pot, melt butter.
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Add onion, celery, and carrot. Cook 4–5 minutes until soft.
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Add garlic, cook 30 seconds until fragrant.
3️⃣ Thicken
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Sprinkle flour over vegetables, stir well.
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Cook 1 minute to remove raw flour taste.
4️⃣ Add liquids
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Slowly pour in broth, stirring constantly.
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Simmer 5–7 minutes until slightly thickened.
5️⃣ Make it creamy
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Add heavy cream, milk, paprika, cayenne, salt & pepper.
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Simmer gently 5 minutes (do not boil).
6️⃣ Finish
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Return shrimp to pot and cook 2–3 minutes.
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Stir in parsley and optional lemon juice.
🍞 Serve With
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Crusty bread or toasted sourdough (like in the photo 😋)
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Crackers or garlic toast
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Extra black pepper on top
✨ Pro Tips
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Don’t overcook shrimp—they should be tender, not rubbery
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For extra richness, add a small splash of white wine before broth
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Want it thicker? Mash a few veggies in the pot
