A luxurious and velvety dish that features succulent shrimp in a rich, creamy broth.
For an appetizer, this is a great soup to put in a cappuccino cup with the shrimp on the side.
- Kimberly
Ingredients
- 1 lb medium shrimp
- 1/4 cup butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 2 cups of water
- 2-3 Tbs lemon juice
- 1/8 tsp freshly ground nutmeg
- Salt & Pepper to taste
- 1 cup heavy cream
- Freshly chopped parsley or chives
Preparation
Cut each shrimp into 3 or 4 pieces.
In a large saucepan, melt the 1/4 cup butter and sauté the 1/4 cup finely chopped onion, carrot, and celery over medium heat for about 5 minutes or until tender. Add 2 cups water, 2 Tbs lemon juice, 1/8 tsp nutmeg, and salt & pepper. Simmer 10 minutes.
Stir in shrimp. Cook just until shrimp turns pink. Add the cream and heat gently. Add more lemon juice and nutmeg for additional seasoning.
Sprinkle with chives and large shrimp.