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Cream of Shrimp Soup


  • 1 ½ pounds of shrimp, in shells
  • 1 cup light cream
  • 2 tablespoons butter
  • ⅓ cup minced onion
  • ½ cup minced celery
  • 3 tablespoons flour
  • ¾ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground white pepper
  • 1 teaspoon Worcestershire sauce
  • 2 cups milk
  • 1 cup heavy cream
  • 1 tablespoon minced fresh parsley

Cook shrimp in salted water. Peel and devein. Purée with light cream in food processor or mince and combine with cream.

Melt butter in top of double boiler. Sauté onion and celery until just translucent. Blend in flour, then salt, paprika, pepper and Worcestershire. Add shrimp mixture. Slowly blend in milk and cream, stirring constantly until slightly thickened. Pour into individual serving bowls and sprinkle with parsley.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas