Shrimp sautéed in butter and simmered with flour and milk until creamy makes this soup a rich starter for a special meal, perfect for seafood lovers.
Soften the onion and garlic in the butter. Add the shrimp and sauté for 3–4 minutes, until opaque and pink. Set aside.
Add the flour to the remaining fat and cook briefly. Gradually whisk in the fish stock until smooth, then bring to a boil.
Stir in the milk and cook for a few minutes. Return the sautéed shrimp to the pot and heat briefly.
Ladle the hot soup into bowls, sprinkle with dill, and serve.
Important: Overcooking shrimp makes them tough and rubbery. Remove them from the heat as soon as they turn opaque and pink. Allergens: contains crustacean shellfish, milk, and wheat. Not suitable for people with a shellfish allergy.
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