Shrimp In Puree Of Potato Soup
A creamy shrimp and potato soup with fresh herbs, perfect for a comforting meal. Rich, savory flavors suit seafood lovers and those seeking hearty, easy-to-make comfort food.
Ingredients
Instructions
- Pare potatoes and cook them in boiling salted water until tender. Drain and mash until smooth.
- In a separate pan, melt butter and blend in flour to form a roux.
- Gradually add milk to the roux, stirring constantly until the mixture is smooth.
- Add parsley, potato water, salt, and pepper to the mixture. Simmer for 10 to 12 minutes without boiling.
- Add the shrimp and heat until the soup reaches a boil.
Tips & Substitutions
To enhance the flavor, consider adding a splash of lemon juice or a dash of cayenne pepper to the soup for a subtle kick. If you're out of parsley, fresh dill or chives can make for excellent substitutes. Be sure to cook the shrimp just until they're opaque to avoid overcooking; they should remain tender, just like in dishes such as Shrimp Puppies.
Serving Suggestions
Serve the shrimp in potato soup hot, garnished with additional minced parsley for a fresh touch. This soup pairs wonderfully with crusty bread or a simple side salad for a complete meal. For a seafood-themed dinner, consider serving it alongside other delightful dishes like Seaside Stew or Hot Crabmeat Cocktail Dip.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat to prevent the potatoes from becoming grainy. You may need to add a splash of milk to restore the desired consistency if it thickens.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp In Puree Of Potato Soup contains roughly 991 calories, with 24g protein, 159g carbohydrates, and 29g fat. It is an excellent source of iron (72% of the Daily Value), calcium (57% of the Daily Value), and vitamin C (50% of the Daily Value), and a good source of dietary fiber and vitamin D. Note that it is relatively high in sodium, at 2642mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp can be used; just be sure to thaw them completely and pat them dry before adding them to the soup. This will help maintain the soup's texture and prevent excess water from diluting the flavors.
What type of potatoes work best for this soup?
Russet or Yukon Gold potatoes are ideal for this recipe due to their creamy texture when mashed. Avoid waxy potatoes like red potatoes, as they do not create as smooth a puree, which is key for this soup's consistency.
How can I make this soup vegetarian?
To make this soup vegetarian, simply omit the shrimp and replace the potato water with vegetable broth. You can also add in extra vegetables like carrots or celery for added flavor and nutrition, making it a hearty dish that still retains the comforting essence of the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).