This recipe uses northern pink shrimp. We also have recipes for lots of other ocean-friendly species.

You will need

  • 1 lb shrimp peeled and deveined
  • 1 gallon shrimp stock or chicken stock
  • 1 medium onion, rough chop
  • 1 carrot, rough chop
  • 1 celery stalk, rough chop
  • 1 tbsp canola oil
  • 2 cups heavy cream
  • 1 tsp. saffron
  • 1 cup brandy or sherry
  • Salt and pepper to taste

In a heavy bottomed pot sweat the celery, carrot and onion in canola oil over a medium low heat until soft and fragrant. Add the saffron and cook an additional 2 minutes. Deglaze with the brandy and reduce by ¾. Add the stock add half of the shrimp. Bring to a simmer and cook for 5 minutes until the shrimp are cooked through. Puree the soup in a blender until smooth. Return the soup to the pot and bring back to a simmer add the cream and remaining shrimp and cook for 5 minutes until the shrimp are just cooked through. Season to taste and serve immediately. Be sure that each bowl gets some shrimp. Garnish with chopped chives if desired.

Makes 1 gallon.