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Ingredients
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Soup Base
Shrimp
Garnish
Method
Prepare the Soup Base
- 1
- 2
Make the Roux
Sprinkle the all-purpose flour over the sautéed shallots and garlic. Stir constantly for about 2 minutes to cook the flour without browning it.
- 3
Add Stock
Gradually pour in the chicken or seafood stock while continuously stirring to prevent lumps. Bring the mixture to a gentle simmer.
- 4
Incorporate Cream
Once the soup base has thickened slightly, stir in the heavy cream. Season with salt and black pepper to taste. Let it simmer on low heat for about 10 minutes.
Cook the Shrimp
- 5
Season the Shrimp
In a separate bowl, toss the peeled and deveined shrimp with lemon juice and Old Bay seasoning. Let it marinate for about 10 minutes.
- 6
Combine and Serve
- 7
Combine Shrimp and Soup
Add the cooked shrimp to the creamy soup base and stir gently to combine. Let it heat through for another 2-3 minutes.
- 8
Garnish and Serve
Ladle the creamy shrimp velouté into bowls, garnish with chopped fresh parsley, and serve with crusty bread on the side.