Ingredients:

  • 3 tbsp (42g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, finely diced
  • 2 stalks (60g) celery, finely diced
  • 3 cloves (9g) garlic, minced
  • 3 tbsp (24g) all-purpose flour
  • 4 cups (950ml) low-sodium chicken or seafood broth
  • 1 cup (240ml) half-and-half or light cream
  • 1 tsp (5g) dried thyme
  • ½ tsp (3g) smoked paprika
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 lb (450g) raw shrimp, peeled and deveined
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or heavy-bottomed pot. Add the diced onion, carrots, and celery, cooking for 5–7 minutes until softened and translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste until a thick, golden paste forms. Slowly whisk in the broth, one cup at a time, ensuring no lumps form. Stir in the thyme, smoked paprika, salt, and pepper.
  3. Bring the liquid to a gentle boil, then reduce the heat to low. Simmer uncovered for 15–20 minutes to allow the vegetables to break down and flavors to meld.
  4. Stir in the half-and-half and bring the soup back to a very low simmer. Gently fold in the raw shrimp and cook for 3–5 minutes, or just until the shrimp turn opaque.
  5. Remove from heat and stir in the fresh lemon juice and chopped parsley before serving.