Simple Shrimp Soup
I’m a big fan of peel and eat shrimp, and I almost never buy already shelled shrimp in large sizes. This means I seemingly always have a bag of shrimp carapace in my freezer. What better use than to make my simple shrimp soup so that nothing goes to waste.
Most people don’t eat shrimp shells…although I will admit that sometimes I get lazy and just start crunching away. Especially if the shrimp or prawns were sauteed in a really great sauce. On times I do decide to act civilized and peel the shrimp, I save up the shells and heads in a bag in my freezer. Similar to when I make salmon stock for my Salmon Cream Soup.
The simple part of this simple shrimp soup is that there really is not a lot of actual cooking. Sure boiling a pot of shrimp bits might be some work, but everything else is just poured right into the liquid. I use corn, chopped bell pepper, baby shrimp, and cream cheese. Really this is just a one pot meal when it comes down to it.
After an hour of boiling the shells, you can see that the color and flavor has leached out of the carapace and into the water. This is what you want to see because that’s all delicious shrimp flavor. Although I think some of these shrimp shells were from my Grandma’s Salty Shrimp recipe, so there are some extra flavors in that regard. After you reach this stage, I just strain the shells out, and toss the rest of the ingredients into the stock and let simmer for 5-10 more minutes. Super simple shrimp soup right?
Simple Shrimp Soup
- 500 grams Shrimp Shells This usually means this is a recipe to make use of leftovers, but some grocery store fishmongers may have shrimp parts for sale (or free) as well
- 250 grams Corn canned
- 200 grams Baby Shrimp already peeled is easiest
- 2 Red Bell Pepper chopped
- 200 grams Cream Cheese Philadelphia, block is best, but tub also works
- 2 tsp Garlic Powder
- 2 tsp Black Pepper freshly cracked
- Salt to taste
- In a pot add your shrimp shells and fill to an inch from the top with water. Boil for about 1 hour.
- Strain the shells from the liquid and add the rest of the ingredients. Give it a big stir and let simmer for 5 minutes before turning off the heat and serving.
Pot featured is my Emile Henry 4.2 litre dutch oven