This soup, made by sautéing shrimp in butter and bringing it to a creamy consistency with flour and milk, is a rich starter option fit for guest tables for seafood lovers.
Soften the onion and garlic in butter, add the shrimp, and sauté for 3-4 minutes until they change color, then set aside.
Add the flour to the remaining fat and cook briefly, then gradually add the fish stock, stirring to form a lump-free consistency, and bring to a boil.
Add the milk and cook for a few minutes while stirring, then add the sautéed shrimp back in and heat through briefly.
Divide the hot soup into bowls, sprinkle with dill, and serve.
Important: Overcooking shrimp makes them turn rubbery and tough — remove them from the heat as soon as they change color. Allergen: Contains shellfish, so not suitable for those with a shellfish allergy.
If you boil the shrimp shells for a few minutes before discarding them and add that water to the soup, the flavor becomes even deeper; a few drops of lemon juice at serving time add freshness.
Admin DadaGastro · verified in test kitchenUn miktarını biraz azaltınca kıvam daha iyi oldu.
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