Caribbean Shrimp Soup


  • 1 lb medium shrimp
  • 3 tbs unsalted butter
  • 1 medium onion, minced
  • 1 clove garlic, minced
  • 3 large, ripe tomatoes, peeled seeded and chopped
  • 1 bay leaf
  • 2 cloves
  • 6 new potatoes, peeled and halved
  • 4 cups milk
  • 2 tsp fresh thyme
  • 2 ears corn cut into 6 slices
  • 2 egg yolks
  • kosher salt and black pepper to taste


  • Shell the shrimp and set aside.
  • Heat 1 tbs of the butter in a small frying pan and saute the shrimp shells for 2-3 minutes.
  • Transfer to a small saucepan, add 2 cups water and boil until reduced by half.
  • Strain and set the stock aside. Discard the shells.
  • Heat the remaining 2 tbs of butter in a larger pan and saute the onion and garlic until the onion is tender, but not browned.
  • Add the tomatoes, bay leaf, thyme, cloves and shrimp stock.
  • Cover and cook for about 15 minutes.
  • Strain, then return to the saucepan and add the potatoes.
  • Cover and simmer until almost done, about 15 minutes.
  • Add the milk, shrimp, corn and cook covered for 5 minutes.
  • Beat the egg yolks lightly.
  • Beat 3 or 4 tbs of the hot soup into the yolks, then stir the egg mixture into the soup over low heat until it thickens slightly.

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