Shrimp Soup

This Cajun-spiced shrimp soup builds layers of heat and flavor the old-fashioned way: low, slow, and with plenty of Louisiana hot sauce in the pot.

The base comes together in chicken broth loaded with scallions, celery, garlic, and a generous pour of dry white wine. Everything simmers together for 45 minutes before the shrimp go in, giving the broth time to absorb all that flavor. The shrimp then cook gently for another 30 minutes until tender and infused with the spicy, wine-laced liquid.

Worcestershire sauce adds a savory depth that balances the heat, while a full cup of fresh parsley stirred in brightens the whole pot. Start with less wine if you prefer a milder broth and add more as you go.

Pro Tips

• Add the shrimp later in the cooking process as directed. Dropping them in too early turns them rubbery.
• Taste the broth before adding salt. Between the chicken broth, Worcestershire, and hot sauce, there’s already plenty of sodium in play.
• A squeeze of fresh lemon juice right before serving lifts all the flavors.
• Serve with crusty French bread for soaking up every last drop of that spicy broth.

Variations

• Shrimp and crab soup: Add lump crabmeat in the last 10 minutes for a richer seafood version.
• Creole twist: Stir in diced tomatoes and a bay leaf with the vegetables for a more Creole-style base.
• Lighter version: Swap half the wine for extra broth if you want the aromatics without as much boozy punch.