Ingredients:

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium stalks celery, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups seafood stock
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 tbsp fresh lemon juice
  • 1 lb raw shrimp, peeled and deveined
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a heavy-bottomed Dutch oven or stockpot until it begins to foam.
  2. Add the diced onion, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables are translucent and fragrant.
  3. Stir in the minced garlic and cook for 60 seconds to avoid burning.
  4. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to create a blonde roux.
  5. Slowly pour in the seafood stock while whisking continuously to ensure a smooth consistency.
  6. Add the dried thyme, smoked paprika, and the bay leaf.
  7. Bring the mixture to a gentle simmer.
  8. Stir in the heavy cream and fresh lemon juice, whisking until the soup is smooth and velvety.
  9. Add the raw shrimp to the pot and simmer for 3–5 minutes, or until the shrimp are pink and just cooked through.
  10. Remove the bay leaf. Season with salt and black pepper to taste, and stir in the fresh parsley before serving.