Ingredients for Shrimp Soup
- 6 cups chicken stock
- Louisiana Hot Sauce (not specified in recipe)
- Green Onion (not specified in recipe; recipe uses 1 cup chopped regular onion)
- 1 cup chopped celery
- Salt (to taste)
- 2 cloves garlic, minced
- Lea & Perrins Worcestershire Sauce (not specified in recipe)
- Fresh parsley, chopped (for garnish, optional)
- 1/2 cup dry white wine
- 1 lb medium shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Freshly ground black pepper (to taste)
- Lemon wedges/juice (for serving, optional)
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How to Make Shrimp Soup
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, thyme, and oregano and cook for 1 minute more.
- Pour in chicken stock and white wine. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45 minutes.
- Add shrimp to the pot and simmer for another 10-15 minutes, or until shrimp is pink and cooked through.
- Season with salt and pepper to taste.
- Serve hot and enjoy! Consider adding a squeeze of lemon juice or a sprinkle of fresh parsley before serving for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
16g
Fat
4g
Carbs
3g