Prawn Soup
- Difficulty: Average
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
PRESENTATION
Shrimp soup. Seriously, who does not love it? It is a staple in Mediterranean kitchens, and the Italian version has its own unique twist. At the heart of this shrimp soup recipe is fumetto—homemade fish stock, which is just fancy talk for simmering shrimp shells with veggies, aromatic herbs, and a hint of fresh ginger. Super tasty. This slow-cooked broth turns rich and full of flavor. It's got a little zest from the ginger—without overpowering everything else.
Using peeled tomatoes keeps it smooth, while the veggie mix adds that sweet-but-savory vibe. Pretty much perfect. Shrimp go in at the end—stays tender and juicy, you know? In southern Italy, they love pairing this seafood soup with toasted rustic bread. It's for soaking up every last bit of that delicious broth. Can't go wrong. You will not find it fussy or complicated, which is great.
Some folks say this shrimp soup is like shrimp bisque or a lighter bouillabaisse. I mean, the Italian way is simpler. Let's the ingredients really really shine. Ginger adds a modern twist, while sticking to its Mediterranean roots. You get an aromatic, almost bright broth. And listen, when paired with crispy bread, it stands out.
Sure, you might find shrimp chowder or spicy shrimp soup elsewhere, but here's the thing—the balance here highlights the seafood. No heavy cream. No overpowering spices. Perfect for anyone who loves their soup fresh and light, but with enough depth to make you want seconds.
So here's the deal: this dish shows off Italian coastal cooking—bringing together the sea, the garden, and a hint of the unexpected. Anyone who digs seafood soup or wants a healthy shrimp soup with extra flavor will keep coming back. For sure. Give it a go and see how this shrimp soup recipe adds a tasty twist to your culinary repertoire. Really, why not try it?
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INGREDIENTS
- for the soup
- Shrimps 2.2 lbs (1 kg)
- Peeled tomatoes 1.8 lbs (800 g)
- Fresh ginger 2 tsp (10 g)
- Garlic 1 clove
- Parsley to taste
- Marjoram to taste
- Fine salt to taste
- Extra virgin olive oil to taste
- Black pepper to taste
- for the prawn stock
- Shallot 1 oz (30 g)
- Carrots 3 oz (80 g)
- Celery 2.5 oz (70 g)
- Parsley to taste - (the stems)
- Fresh chili pepper 1
- Water 4 ¼ cups (1 l)
- Extra virgin olive oil to taste
- for serving
- Homemade bread 11.3 oz (320 g) - (4 slices)
How to prepare Prawn Soup
To prepare the prawn soup start with How to clean shrimp. Remove the head 1, the shell 2 and set them aside — they will be used to make the stock. With a small knife, cut along the back of the prawns to easily remove the intestinal vein.
Trim the vegetables. Then chop the celery 4, the shallot 5 and the ginger 6.
Also chop the chili pepper 7 and the carrot 8. In a saucepan heat a drizzle of olive oil and add the shallot 9.
Add the vegetables and the parsley stems 10. Let everything soften for about 5 minutes. Add the prawn shells 11 and toast them for 2–3 minutes, stirring often. Pour in the cold water 12.
Bring to a simmer and let cook gently for about 30 minutes 13. Then strain the stock and collect it in a bowl. In another saucepan heat a drizzle of olive oil with a clove of garlic 14.
Add the grated fresh ginger 16. Let it release its aroma for a moment, then add the peeled tomatoes, crushing them with your hands 17. Season with salt 18 and pepper.
Pour in the previously prepared stock 19; you will need about 2 cups (about 500 g) in total. Cover with a lid and cook over medium heat for about 25–30 minutes, stirring occasionally. After this time slice the bread and arrange it on a baking sheet. Toast it in a convection oven preheated to 392°F for about 5 minutes.
Remove the garlic from the sauce 22 and add the shelled prawns 23. Continue cooking for 4–5 minutes, until they are just pink and tender. Turn off the heat and finish with a few marjoram leaves 34.
Also add the chopped parsley 25 and mix everything well 26. When the bread is nicely toasted, take it out of the oven 27.
Ladle the soup into bowls 28, add some more chopped parsley 29 and serve with the toasted bread 30.