As soon as it was finally nice enough to sit outside last week, I got the sudden urge to throw some shrimp on the barbie. They only had shell-on shrimp at the grocery store, so I ended up with a big ol’ pile of raw shrimp shells my hands. Rather than let them go to waste, I decided to make some shrimp stock, and with the shrimp stock I decided to to make some corn and shrimp soup, which I just so happen to be eating AS I WRITE THIS VERY POST. It’s creamy and delicious and substituting shrimp stock for vegetable broth makes it even more rich and tasty.
uncooked shrimp shells
place shrimp shells in a pot and fill with water until it just covers the shells. add a few chunks of onion and bring to a boil, then let it simmer with a lid on for an hour. store in the refrigerator for up to a week.
Shrimp Mushroom Soup (adapted from epicurious)
- 1/2 cup finely chopped onion
- 3 tablespoons unsalted butter
- 2 ears sweet corn
- 1/2 cup mixed mushrooms
- 1 cup heavy cream
- 6 cups chicken stock (substitute as much shrimp stock as you can)
- 3 flat-leaf parsley sprigs
- 1 thyme sprig
- 2 bay leaves
For mushrooms and shrimp
- 1/2 pound mixed fresh wild mushrooms
- 3 1/2 tablespoons unsalted butter, divided
- 3/4 pound medium shrimp in shell, peeled, leaving tail fan attached, and deveined (save shells for more stock)
Cook corn and make soup:
Cook onion in butter in a 5- to 6-quart heavy pot over medium-low heat, stirring, until softened. Add corn, heavy cream, and 6 cups stock and bring to a boil.
Add parsley, thyme, bay leaves and mushrooms to pot with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, covered, 45 minutes.
Discard thyme and bay leaves, then purée mixture in batches in a blender or with immersion blender.
Return soup to a simmer, stirring occasionally, and keep warm over low heat. Thin with additional stock if necessary.
Cook mushrooms and shrimp:
Trim mushrooms, discarding any dark gills and tough stems, then slice or tear into bite-size pieces.
Heat 2 tablespoons butter in a 10-inch heavy skillet over medium heat until foam subsides, then cook mushrooms, stirring, until tender and golden, about 8 minutes. Season with salt and pepper.
Transfer mushrooms to a bowl and melt remaining 1 1/2 tablespoons butter in skillet. Meanwhile, toss shrimp with 1/4 teaspoon each of salt and pepper. Cook shrimp in butter, turning occasionally, until barely cooked through, 3 to 4 minutes. Return mushrooms to skillet and cook, stirring, 1 minute. Add to soup and Enjoy!
For more recipes like this, check out the Domesticity Page.