Shrimp Soup Recipe
There hasn't been an occasion when this Shrimp Soup recipe didn't receive rave reviews. Shrimp Soup gets its taste from Shrimp. This Shrimp Soup is so tasty that I cannot resist serving it as an Appetizer often. I am certain both of us will be in agreement that this Shrimp Soup is truly delectable.
Ingredients
3 tablespoons butter
1 cup chopped onion
1 clove garlic, mashed
1 cup chopped green bell pepper
1/2 cup chopped celery
1/4 pound (about 1 1/2 cups) mushrooms, chopped
2 large tomatoes, peeled and chopped
1 pound raw shrimp, peeled and deveined (and chopped if shrimp are medium-sized or bigger)
3 quarts Fish Stock
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon crushed bay leaf
1/4 teaspoon pepper
1/4 teaspoon tarragon
1/4 teaspoon chervil
1/4 teaspoon oregano
1/4 teaspoon sweet basil
1/4 teaspoon thyme leaves
Pinch of dill
1 cup sauterne wine
Directions
Melt butter in a large heavy pot over medium-high heat.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.
