Dutch Shrimp Shell Soup

Dutch Shrimp Shell Soup

Servings 5 servings
Prep Time 20 minutes
Cook Time 40 minutes


  • Cooking pan
  • Food Processor
  • Fine Sieve


  • 1 kg Shrimp Shells
  • 50 ml Olive Oil
  • 2 Onion
  • 2 Garlic
  • 3 tbsp Tomato Puree
  • 7 Juniper Berries or black pepper
  • 3 Bay Leaves
  • 1 Potato
  • 100 ml Sweet White Wine or 70ml jenever, cognac or whisky + 2 tbsp honey
  • 50 ml Vinegar or lemon juice
  • 50 gram Butter
  • 50 gram Flour
  • ½ tsp Sambal chili paste


  • Cut the onions and garlic in slices, and the potato in big pieces. Put the cooking pan on a medium heat and fry the onions and garlic in the olive oil until brown and soft.
  • Add the tomato puree and shrimp shells and mix through. Then add the bay leaves, white wine, juniper berries, vinegar, the potato, salt & pepper and 1,7 liters of water. Let it cook for 45 minutes – 1 hour.
  • Then blend the soup in a food processor (or by using a blender). Pour the thick shrimp mixture through a fine sieve. And then just the back of a soup spoon to press all the juices out of the shells also through the sieve.
  • Melt the butter in a cooking pan. When it's melted, add the flour and mix through. Whenever it smells like fresh baked cookies, you can add the shrimp stock to the butter/flour mix.
  • Keep stirring until the soup cooks. Then add the sambal and let it cook for 5 minutes. Time to taste the soup; add some lemon juice, chili or salt to your liking. Serve with cream, fresh herbs and croutons.
Course: Lunch, Soup
Cuisine: Dutch, Sustainable
Keyword: Futureproof, Seafood

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