Shrimp Consommé

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

This clear, spicy soup is a touch of the Orient in the lowcountry. Here, we keep shrimp stock on hand in the freezer. If you don’t live where you can get freshly caught, heads-on shrimp, make the stock with shrimp shells, adding some crab, crawfish, or lobster shells to make up for the missing heads. Whenever you cook crustaceans, place the shells in a plastic bag in the freezer, then when you have enough you can make a stock.