Shrimpy Soup

I have tried to get into the habit this winter of making a soup over the weekend and then bringing the soup into work for lunches during the week. I try to make different soups week to week to keep myself from getting bored.  Most of the time I use either my chicken or veggie stock as a base, you can find my recipes for those here.  This time I used shrimp shells to make a stock.

I modified a recipe I found on Real Simple’s website to make this shrimp soup with dill.

First I peeled shrimp shells, reserving the bodies. I placed the shells in a pot of water and brought to a boil.  When it reached a boil I removed the pot from heat and let it stand for 20 minutes, then I strained the shells from the liquid and stirred bottled clam juice into the shrimp stock.

Meanwhile I heated olive oil in a large pot. I added chopped onion, salt and pepper and let the onion cook, stirring occasionally for 5 minutes.

I added the reserved shrimp clam stock, covered the pot and brought it to a boil. Once boiling I removed the lid and stirred in rotini pasta.

The pasta cooked until it was tender, 10-12 minutes. Then I added the reserved shrimp, which I had chopped, and let the soup cook another 2 minutes. 

I removed the soup from heat and stirred in dill.

How did it taste: This made a really nice soup.  The flavor wasn’t overpowering fishy, it was light, which really allowed the dill flavor to be elevated.  I really enjoyed this one, it was a nice break from the typically chicken or veggie stocks I make.  This is a great for any shrimp lovers out there!

Shrimp Soup with Dill
  1. ½ pound medium shell on shrimp
  2. ¾ cup bottled clam juice
  3. 1 TB olive oil
  4. 1 cooking onion, chopped
  5. 1 tsp salt
  6. ½ tsp pepper
  7. 1 cup rotini pasta
  8. 3 TB dill, chopped
  1. Peel the shrimp. Roughly chop the bodies and set aside. Place the shells in a pot with 6 cups of water. Bring to a boil and remove from heat. Let the shrimp shells stand in the water for 20 minutes.
  2. Strain the shells from the liquid (reserving the liquid). Mix the shrimp stock with bottled clam juice.
  3. Meanwhile heat olive oil in a large pot over medium heat. Add onion, salt and pepper and let it cook, stirring occasionally for 5 minutes. Add the shrimp and clam broth, cover and bring to a boil.
  4. Once boiling remove lid and add pasta. Cook pasta until tender, 10-12 minutes. Then add reserved chopped shrimp and cook an additional 2 minutes.
  5. Remove from heat, stir in dill and serve.
  1. serves 4
Cooking with Rosemary