is loaded with succulent shrimp. It's easy to make a restaurant-quality soup with only a few simple ingredients and less than 40 minutes.
– Extra-virgin olive oil – Yellow onion – Garlic – Sherry cooking wine – Garlic salt or celery salt – Ground paprika – Tomato paste – Clam juice or chicken broth – Heavy cream – Water or seafood stock – Unsalted butter – Salt – Shrimp
Heat olive oil in a medium soup pot on medium heat. Add onion and garlic and saute for 2 minutes until aromatic and translucent.
Add sherry and season with garlic salt and paprika; stir well. Then stir in tomato paste and clam juice. Cover and simmer for 20 minutes on medium-low heat.
Puree the soup with a blender or immersion blender until smooth.
Return the soup to the pot and add heavy cream, water, and unsalted butter. Stir constantly to smooth out the texture, then add salt to taste.
Finally, add shrimp and simmer the soup for another 5 to 8 minutes until the shrimp are cooked through.
Serve immediately with croutons and freshly chopped parsley on top, if desired.
Thick Brush Stroke
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