Greek Shrimp and Dill Soup

shrimp-dill-soup
Photo by Marcus Nilsson
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 210 calories
    • Fat 6 g
    • Sat Fat 0.5 g
    • Cholesterol 95 mg
    • Protein 14 g
    • Carbohydrate 25 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 58 mg

Peel the shrimp; reserve. Combine the shrimp shells and 8 cups water in a large pot and bring to a boil. Remove from heat and let stand for 15 minutes. Strain, discarding the shells and reserving the liquid. Stir in the clam juice.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the reserved broth, cover, and bring to a boil. Add the orzo and cook until tender. Add the shrimp and cook until opaque throughout, 2 to 3 minutes.

Serve the soup topped with the dill and oyster crackers.

Ingredients

  1. Check 1 pound shell-on medium shrimp, raw
  2. Check 1 8-ounce bottle clam juice
  3. Check 2 tablespoons olive oil
  4. Check 1 onion, chopped
  5. Check 2 carrots, sliced
  6. Check Kosher salt and black pepper
  7. Check 3/4 cup orzo
  8. Check 1/4 cup chopped fresh dill Oyster crackers, for serving

Directions

  1. Peel the shrimp; reserve. Combine the shrimp shells and 8 cups water in a large pot and bring to a boil. Remove from heat and let stand for 15 minutes. Strain, discarding the shells and reserving the liquid. Stir in the clam juice.
  2. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper. Cook, stirring occasionally, until the vegetables are tender, 4 to 6 minutes. Add the reserved broth, cover, and bring to a boil. Add the orzo and cook until tender. Add the shrimp and cook until opaque throughout, 2 to 3 minutes.
  3. Serve the soup topped with the dill and oyster crackers.