BEST Shrimp Soup to cozy up this winter - This Italian creamy soup is amazingly comforting, easy to make and everyone will beg for seconds.
A bowl of this best recipe made with chicken broth, with a crusty piece of bread is sure to warm your soul in this winter. If you are looking for healthier options then you can try this Tomato Egg Drop Soup, Chicken and Rice Soup or Spinach Soup.
Why Is This The BEST?
We made a sauce version to be served on pasta which is probably the best sauce ever. The Shrimp with sun dried tomato cream sauce is a creamy sauce made with chicken stock, sun dried tomatoes, spinach, parmesan and hint of red pepper flakes. This is great served over pasta or a big hunk of crusty bread <---- More like an Alfredo bisque.
I couldn't stop there. Well, I had to create an instant pot version (Click here for instant pot recipes). Instant Pot Creamy Tuscan Chicken soup which is just an Instant pot version with chicken. So, you know this is GOOD STUFF!
If I haven't convinced you enough, just click here for the pin of this recipe to see all the RAVE REVIEWS.
Few reader feedbacks:
"Amazing, next time I'm gonna double the recipe! I seasoned my gulf prawns with lemon pepper and sautéed my onions in a herb garlic compound butter"
"Holy bananas, this recipe is amazing. It combines all of my favorite things (spinach, seafood & heavy cream 😬) with the added bonus of it being fast & completely yummy! I had all things on hand for a last minute meal (used frozen 👍🏻)"
"Doubled it. Delicious!"
"The red pepper flakes made it a little too spicy for me personally...next time I’m going to either stay away from them altogether or reduce the amount. Altogether it was fantastic!"
Can you put frozen shrimp to soup?
Frozen prawns can be used directly in any recipe, since they are much smaller in size when compared to chicken or fish and defrosts quickly.
However, it is important to note that the frozen ones needs to be peeled and deveined. Cooking them from frozen actually helps prevent overcooking resulting in a more tender seafood.
How Long Should You Cook Shrimp in Soup?
Seafood cooks in matter of minutes and one of the most common mistakes is overcooking it. In general they cook in 2 to 3 minutes and 4 to 5 minutes for larger sized ones.
They are cooked when they curl into a "C" and turn pink in color. It is best to keep an eye since they can go from juicy to rubbery in a matter of minutes.
- Shrimp - Raw, peeled and deveined prawns
- Chicken stock - We used 33% reduced sodium
- Dairy - Heavy cream and milk (or use half and half)
- Fat - Butter and olive oil
- Flavorings - Italian seasoning, salt, black pepper and red pepper flakes
- Vegetables - Baby spinach, onion and garlic
- Flour - All purpose flour
- Cheese - Grated parmesan cheese
- Shrimp : Use raw, cleaned prawns with tails intact or remove tails.
- To defrost frozen shrimp – Place them in a bowl of cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity). Drain and pat dry with paper towels.
- Chicken stock - We used 33% chicken stock. if you are using no sodium or regular salt, then adjust salt accordingly.
- Use ¾ cup half & half instead of heavy cream and milk.
- ¾ cup whole milk may be used instead of heavy cream and milk for a low fat recipe.
- Salt - Adjust salt according to the stock used.
How to Make?
- Cook Shrimp - Sear prawns in olive oil, until almost cooked and transfer to a bowl.
- Saute aromatics - Saute chopped onion, garlic and red pepper flakes in some butter. Saute flour until the raw flavor is gone.
- Simmer - Stir in stock, heavy cream, milk, Italian seasoning, parmesan, spinach, salt and pepper. Cook for 2 minutes, stir in cooked prawns and remove from heat.
How To Serve?
How long will this keep?
Refrigerate cooked and cooled bisque in air tight containers for up to 4 days. Microwave in low heat, until warmed through.
Frequently Asked Questions
Frozen, thawed prawns should be washed, rinsed and patted dry before using in the recipe.
This recipe is relatively low in carbs, since it does not use any rice and use only ½ tablespoon flour per serving.
One serving has 759 calories, 26 grams carbs, 2 grams fiber, 41 grams protein and 55 grams fat.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
- 2 tablepsoons olive oil
- 20-24 medium shrimp (about ½ pound) peeled, deveined and patted dry
- 2 tablepsoons butter salted or unsalted
- ½ cup finely chopped onion
- 2 large garlic cloves finely chopped
- ¼ teaspoon red pepper flakes
- 1 tablespoon all purpose flour
- 1 14.5 ounce can chicken stock
- ½ cup heavy cream
- ¼ cup milk refer notes
- 1 teaspoon Italian seasoning
- ¼ cup grated parmesan
- 2 handfuls baby spinach chopped or left whole
- ½-1 teaspoon salt refer notes
- ¼ teaspoon pepper powder
- Add olive oil into a medium pan and place over high heat. When hot, place shrimp in a single layer, cook for one minute (without disturbing), turn them over and cook for an additional 30 seconds or cooked. Transfer shrimp to a plate and return pan back to heat, Reduce heat to medium.
- Add butter. Once melts, add onion, garlic and red pepper flakes. Cook for 1-2 minutes until translucent. Stir in flour and saute for about 30 seconds, until raw smell of flour is gone.
- Add remaining ingredients (one can stock, ½ cup heavy cream, ¼ cup milk, 1 teaspoon Italian seasoning, ¼ cup parmesan, 2 handfuls spinach, salt and pepper). Increase heat to high, let it come to a boil and cook for about 2 minutes until spinach is wilted. Take off heat, stir in shrimp along with any accumulated juices.
- Serve best shrimp soup hot with a crusty bread, if desired.
Salt depends on the stock that you are using and your taste preference. So, use ½ teaspoon and add more at the end, if desired.
A total of ¾ cup heavy cream may be used leaving out milk.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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