Rating: 4 stars
11 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 11 Ratings
Charlyne Mattox


Credit: Marcus Nilsson

Recipe Summary test

30 mins
40 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

210 calories; fat 6g; saturated fat 0.5g; cholesterol 95mg; protein 14g; carbohydrates 25g; sugars 2g; fiber 2g; iron 1mg; calcium 58mg.