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Wayne Gallant

Wayne Gallant
Morriston, Florida,
April 09
Grand Vizier
I am six feet two inches of rippling muscle, wavy blond hair, sparkling wit and two-fisted defense of Family Values and the American way of life. (I did say that I write fantasy fiction, didn't I?) Addendum for the benefit of the humorless and/or brain-dead - The above was meant to be satirical. The parenthetical (that's the part between the curved vertical lines) should have alerted you to that intent.


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Editor’s Pick
JANUARY 27, 2009 7:09AM

Cream of Shrimp soup

Rate: 9 Flag
shrimp soup

Cream of Shrimp soup

This recipe makes two large or four small servings.

1 tbs. butter
1 tbs. flour
1 pint milk
4 oz. shrimp, peeled and de-veined (41-50 count or smaller)
1 bay leaf
1 oz. sherry (optional)
salt and pepper -- to taste

1 qt. saucepan
immersion blender

Coursely chop shrimp, reserving three whole per serving for garnish.
Melt butter in saucepan, add flour and cook for one minute, stirring constantly.  Remove from heat and add the milk and the chopped shrimp. Using immersion blender, blend until fine as you prefer. Return to medium heat, add the reserved shrimp, the bay leaf, and salt and pepper, to taste. Bring the mixture to a boil, stirring constantly.

Reduce heat and cook until shrimp have turned thoroughly pink, remove from heat, add the sherry, and stir. Remove the bay leaf.

Ladle soup into warmed bowls, making sure that each gets three of the whole shrimps. Garnish with chervil or basil leaves, if desired.
For a more elegant version, substitute one 8.5 oz. can of Cream of Coconut for half the milk.
Enjoy with a warm friend.

Author tags:

soup, shrimp, cream, tuesday, foodie

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Sounds delicious. Will definitely have to try.
Or one serving for the shrimp-soup deprived! Such a huge improvement over Campbell's.
Sounds good. Would you recommend substituting other seafood for the shrimp if available?
Scruffus - You're sure to enjoy this. Serve some toasted garlic rounds alongside.
Mumbletypeg - You gotta be famished to eat a whole recipe! I've seen recipes online which call for starting with a can of Campbell's. Maybe Greg wrote those. ;>)
BBE - a blender or food processor would be fine. In that case, I'd process the cold milk and shrimps before adding them to the roux.
COS - Bay scallops or king crab claw meat should work.

Thanks for dropping by my kitchen. You're always welcome here.
I just bought a new immersion blender last night. My daughter ended up with mine for some reason, and I'm clearly not going to get it back. I keep finding soup recipes that require one.

No wheat or dairy for me, so I'd have to use only coconut milk, or substitute some almond (or rice) milk for part of it, olive oil for the butter and use some GF flour blend. I'll let you know how it turns out.
ktm - that will be an interesting experiment. I'd guess that coconut/soy 50/50 mix would work. Thus is one case where I'd try soy or cannola oil, instead of olive, unless the "lite" kind, which I don't keep on hand.

Let us know if you do this.

Yum. Reminds me of the richness of oyster stew at The Oyster Bar in Grand Central. Once a year or two treat.
Wayne, this sounds like a incredible soup especially on these cool Georgia nights.

thanks & rated
Wayne! Wow! Yum, yum, yum!!! My tummy's growling!
PS - Sherry is NOT optional! Pour it on in there!
Sounds good. Wonder if one could try it with lobstah up in these parts (and one were feeling rich). Let you know if we try it.

Lea, since I never get to NYC, the GC Oyster Bar is only a fond memory. :>(
gaston, cool enuf for ya? 20 degrees one morning last week.
Cathy, Sherry not optional for me, either, I just put that in for any puritans who might read this.
ChiGuy, ditto.
Dawg, lobstah would be supah! - as we say in the great state of Maine.

Y'all, thanks for stopping by. Come on back now, y'hear?
BTW, Dawg, we save the R's from words like Lobstah and Supah so we can use them where needed, like in Havaner and Cuber.

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