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