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Killer Shrimp Soup


Serve Killer Shrimp Soup with bread for soaking up the broth.


  • 2 quarts chicken broth
  • 2 tablespoons rosemary
  • 5 cloves garlic, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon celery seed
  • 1/2 teaspoon fennel seed
  • 1 cup clam juice
  • 1/2 (6 ounce) can tomato paste
  • 1 cup butter
  • 1 cup white wine
  • 2 pounds shrimp, with tails
  • 1 (1 pound) loaf French bread


  1. Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  2. Stir wine into the soup, and continue to simmer and occasionally stir for 2 hours.
  3. Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque.

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