Rock Shrimp Soup

For those who don't know, fresh Florida Rock Shrimp are a real treat and this simple soup is a great way to enjoy them! It's also incredibly easy to make and comes together in under 20 minutes, so we HIGHLY suggest giving this one a try.

If fresh rock shrimp aren't available, you can always use any other small shrimp for this and it'll work out just as well. We recommend something in the 70-80/lb range, as they make for a nice bite sized shrimp for the soup. You could also chop up larger shrimp if you wanted to. It's your soup afterall!

Rock Shrimp Soup

Serves 2-4

INGREDIENTS:

• 1 - 1-1/2lbs of 70/80 count Rock Shrimp (or other small shrimp)
• 1/2 cup Onion, chopped
• 1/2 cup Celery, chopped
• 1/2 cup Carrot, chopped
• 2 Garlic cloves, minced
• 1 tsp Crushed Chili Flake
• 1 tablespoon Tomato Paste
• 2 tablespoons White Wine
• 1 cup Seafood Stock
• 2 Cups Bloody Mary mix (or canned crushed tomatoes)
• 2 tablespoons Butter
• Fresh Dill (for garnish)
• Salt & Pepper

DIRECTIONS:

1. Add butter to a large sauce pan over medium-high heat. Add onions, celery, and carrots and cook until softened, approximately 3-4 minutes
2. Add garlic, chili flake, and tomato paste and cook for 2 minutes
3. Add white wine and cook until mostly reduced, 1-2 minutes
4. Add the seafood stock and bloody mary mix or tomatoes and bring to a simmer. Allow to simmer for approximately 10 minutes
5. Add shrimp and continue to simmer until just cooked through, 2-4 minutes
6. Season with salt and pepper to taste and serve. Garnish with fresh dill