David Scott AllenProvencal RecipesSoupTaste

Cream of Shrimp Soup My Velouté de Crevettes Recipe

I always think of cream soup as being one of the most elegant starters for a special meal. However, cream soups can be a little tricky to perfect. Getting today’s soup just right has taken me a few tries. Checking many sources and heeding their advice, rice was used as a thickener. But neither of us liked the texture much, and one guest even asked what made the soup grainy. Um, no thanks. I want my velouté to be as smooth as velvet — not thick and stodgy. So, I am happy to share my Velouté de Crevettes recipe with you. Continue reading here for the original Cocoa & Lavender article and photos.

Cream of Shrimp Soup Velouté de Crevettes

Velouté de Crevettes (Cream of Shrimp Soup)

David Scott Allen I Cocoa & Lavender
If you are craving soup this creamy shrimp soup will leave you satisfied! 
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine French
Servings 6 cups


  • 1 lb Shrimp in shells
  • 1/2 juice lemon
  • 3 Shallots minced
  • 2 large Carrots cut into small dice
  • 6 tbsp Butter divided
  • 1 tsp Thyme Leaves fresh and chopped
  • 1 tsp Tarragon fresh and chopped
  • 1 tsp Sweet Paprika
  • 1/2 tsp Piment d’Espelette or more to taste
  • 2 tbsp Tomato Paste
  • 1/4 cup Cognac
  • 1 cup White Wine
  • 4 cups chicken broth light
  • 2 tbsp Flour
  • 1 cup heavy cream (35%)
  • Parsley chopped for garnish


  • Shell shrimp and devein; reserve the shells. Sprinkle the shrimp with lemon juice; refrigerate.
  • Melt 4 tablespoons of the butter in a large frying pan over medium heat and add the shallots and carrot; cook until vegetables are soft and shallots are clear. Add the thyme, tarragon, sweet paprika, piment d’Espelette, and shrimp shells. Cook for five minutes over medium-low heat, stirring occasionally.
  • Increase the heat to medium-high, add tomato paste, mix well and cook for 30 seconds. Add the cognac and flambé. Lower the heat and add the white wine when the flames have subsided. Season with 1 teaspoon salt, and cook until the liquid has thickened a bit — about 3 minutes. Strain this shrimp base into a large stock pot and add the broth. Add the reserved shelled shrimp and bring to a boil. Lower the heat to a brisk simmer and cook for 10 minutes.
  • Pour the shrimp and broth into a blender, and blend until completely smooth. Strain back into the pot and discard solids. Reheat the soup for 2 to 3 minutes. Work together the remaining 2 tablespoons of butter and the flour (beurre manié), whisk it into the soup, and then add the cream. Continue cooking for 5 minutes. Season with salt and pepper to taste, and serve hot, sprinkled with parsley.
Keyword Fish, Seafood Recipes, Shrimp, Soups
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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