Photo by Kathy Whyte

No need to go to a fancy restaurant! Making a creamy, delicious shrimp soup at home is fast and easy.

Shrimp Bisque (total prep. time about a half hour) 

1 lb. raw shrimp (better if shell-on)

2 Tbl. Butter

1 small onion, diced

2 Tbl. Flour

2 C. vegetable or seafood stock

1 Tbl. Paprika

¼ tsp. dried dill

¼ tsp. garlic powder

 A pinch each of salt and black pepper

1 Tbl. Seafood cocktail sauce

½ C. sour cream

1 C. milk

 

If using shell-on shrimp, peel the shrimp and set the shell aside.  In a large stock pot, melt the butter. Add the diced onions and shrimp shells. Cook until the onions are tender and shells are pink. Remove the shells and discard. Add peeled shrimp and cook them with the onions until they turn pink. Remove and set aside. Briskly stir the flour into the melted butter and cook the resulting roux a minute or two to get the raw flour taste out. Whisk in the vegetable or seafood stock, making sure there are no lumps. Now that the shrimp are cooled, chop into a rough dice and add back to the pot. You can hold out a few pieces to put back in at the end if you like larger bites of shrimp. Stir in the spices, adjusting amount of paprika and seafood cocktail sauce to taste, depending on how spicy you like it. Stir in the sour cream and milk. Blend the soup with an immersion blender in the pot, or in batches in a blender. (Be very careful not to overfill the blender with the hot liquid!)

Serve with warm crusty bread for dunking.