Cream of Shrimp Soup
Ingredients
- 2 pounds medium shrimp, peeled
- 1 pint heavy whipping cream
- 1 pint half & half
- 2 sticks butter
- 2 cans chicken broth
- 2 tbsp Tony's Cajun seasoning
- 2 drops red food coloring (optional)
- 1 tablespoon corn starch
- salt & pepper to taste
Step-by-Step Instructions
- Melt butter in a stock pot over medium heat. Add whipping cream, half & half, seasonings, and 1½ cans of chicken broth.
- Bring to a boil then reduce heat to medium-low and cook for approximately 20 minutes, stirring occasionally to make sure it doesn’t scorch on the bottom.
- Add red food coloring at this point if you choose this option (gives the soup a nice pink color).
- Place half of the peeled shrimp into a food chopper and chop very fine, then add to the soup.
- Cut the remaining shrimp into two or three pieces each, then add to the soup. Simmer soup for about 10 to 15 minutes until the shrimp turn pink and are cooked through.
- Mix 1 tablespoon corn starch with the remaining ½ can of chicken broth and add to soup.
- Stir until the soup thickens, then put the lid on the pot and turn off the heat. The soup is ready to eat at this point.
Common Problems and Solutions
Q: Why is my soup scorching on the bottom?
A: Keep the heat at medium-low and stir occasionally, especially during the initial 20-minute cooking phase. The high cream and butter content can easily burn if the heat is too high.
Q: Can I make this ahead of time?
A: Yes, but add the shrimp when you reheat it rather than making it fully ahead. Cream soups can separate when reheated, so warm gently over low heat and whisk if needed.
Q: Why did my soup get watery instead of thick?
A: Make sure to mix the cornstarch with the cold chicken broth before adding – if you add cornstarch directly to hot liquid, it will clump instead of thickening properly.
Tips and Techniques
Don’t overcook the shrimp – they only need 10-15 minutes and will continue cooking a bit in the hot soup after you turn off the heat. Overcooked shrimp get rubbery. Serve with crusty cornbread to soak up every drop.
Ingredient Substitutions
- heavy whipping cream: all half & half (use 2 pints total)
- Tony's Cajun seasoning: Slap Ya Mama or homemade Cajun seasoning blend
- chicken broth: seafood stock or shrimp stock
- medium shrimp: small shrimp or crawfish tails
Equipment Needed
- Stock pot or large heavy-bottomed pot
- Food chopper or food processor
- Whisk
Historical Context
Cream-based seafood soups are a staple of South Louisiana cooking, often enriched with butter and local seasonings like Tony Chachere’s. This style of soup showcases the area’s French influence combined with the abundant Gulf Coast seafood.
