Thick & Creamy Shrimp Soup

Recipe by Jessybean79
READY IN: 50mins


  • 1
    lb peeled and deveined shrimp, shells reserved
  • 4
    cups water
  • 2 -3
    cups shrimp stock, made from peels and water
  • 3
    tablespoons unsalted butter
  • 14
    cup minced onion, I use a fine grater
  • 3
    tablespoons minced garlic, use less if you are not a huge fan
  • 4
    tablespoons flour, divided less for thinner soup
  • 1
    pint light cream
  • 12
    tablespoon lemon juice
  • 2
    tablespoons Old Bay Seasoning, adjust to taste
  • parsley (optional)


  • Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
  • While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
  • Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
  • Slowly whisk in light cream and bring mixture to a boil.
  • Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
  • Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
  • Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
  • Serve with bread for dipping and garnish with more Old Bay and parsley (optional).