Shrimp may be small, but they are nutritional powerhouses. They contain vitamin D, vitamin B12 and protein but are low in calories. The versatile shrimp can be the star of many types of dishes, including soups. You’ll find soups containing shrimp in the repertoire of many cultural cuisines that thrive on seafood. Easy to cook, shrimp make a welcome addition to the any soup.
Peel each shrimp, leaving the tail intact, starting with the removal of the head, followed by the legs and shell. Place the shrimp in the bowl and discard the shells.
Rinse the peeled shrimp under cold running water, removing any remaining traces of brain or shell. Place the shrimp in the bowl and set aside.
Pour a prepared soup into the large pot and place it on the stove at medium-high temperature.
Bring the soup to a boil and then reduce the temperature so it is simmering.
Add the shrimp to the soup gently, making sure not to splash any of the hot liquid on yourself.
Simmer the shrimp with the soup for five minutes or until the shrimp are opaque.
A soup with more liquidity works best for shrimp, allowing them to cook evenly.
The heads and shells of shrimp can be used to make fish stock for later soups.
Do not eat undercooked, translucent shrimp.
Smell is a good determinant for whether shrimp are fresh; if they have a slightly off smell, do not consume them.
Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She has written articles for the "Mars' Hill" newspaper and copy for various design projects. Her design and copy for the "Mars' Hill" won the Associated Collegiate Press Pacemaker award in 2008. Lowe holds an Honors BA from Trinity Western University, and a MSc in Occupational Therapy from Queen's University where she is currently doing her PhD.