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.




15 min


20 min


No Comments

    Leave a Reply


    Skill Level