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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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I love shrimp, and I love soups. This combines both loves quite well, an offers a great alternative to the usual soups and shrimp dishes. Ingredients:
1 tablespoon butter |
1 celery rib, minced |
2 tablespoons shallots, minced |
1 (8 ounce) bottle clam juice |
1 medium potato, peeled and diced |
1 bay leaf |
1/4 teaspoon dried thyme, crushed |
3/4 cup half-and-half |
1/2 lb small fresh shrimp, peeled and deveined |
salt |
white pepper |
Directions:
1. In medium saucepan, melt butter. Saute celery and shallots for 5 minutes.
2. Add clam juice, potato, bay leaf, and thyme. Bring to a boil. Reduce heat to low, cover, and simmer until potatoes are tender (about 10 minutes).
3. Add half-and-half and shrimp. Simmer over low heat until shrimp are cooked through, about 10 minutes.
4. Season with salt and white pepper to taste.
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