Servings: Serves 4–6
  • 3/4 pound (25 to 31 count per pound) medium unshelled shrimp
  • 2 cups reduced-sodium chicken broth
  • 5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter , divided
  • 1 medium rib celery , finely chopped
  • 1/2 cup chopped shallots
  • 1 clove garlic , minced
  • 1/3 cup all-purpose flour
  • 1 can (28 ounces) diced tomatoes in juice
  • 2 cups half-and-half
  • 1 teaspoon chopped fresh marjoram or oregano or 1/2 teaspoon dried marjoram
  • Salt and freshly ground black pepper to taste
Peel and devein the shrimp, reserving the shells. Combine the shells and broth in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low, cover and simmer for 15 minutes. Strain the soup, reserving the broth. You should have 2 cups; add water as needed.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the celery and cook, stirring occasionally, until it begins to soften, about 2 minutes. Add the shallots and garlic, and cook, stirring often, until the shallots soften, about 2 minutes.

Add the flour and stir well. Add the tomatoes with their juice. Stir in the reserved broth, half-and-half and marjoram and stir well. Bring to a boil, stirring often. Reduce the heat to medium-low. Simmer, uncovered, until the soup is lightly thickened, about 30 minutes. Season the soup with salt and pepper.

Just before serving, melt the remaining tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, just until they turn opaque. Season with salt and pepper. Stir the shrimp into the soup and serve hot.