Pesto Shrimp Soup

• Seafood

  • 15 Shrimp

• Produce

  • 1 Bay leaf
  • 1/8 tsp Sage, ground
  • 2 Shallots

• Canned Goods

  • 1 can Chicken stock, low sodium

• Condiments

  • 2 tbsp Basil pesto, jarred

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 3 tbsp Butter, unsalted
  • 2 cups Whole milk

Found on strawmarysmith.com

Description

Ingredients

• 3 tbsp unsalted butter, divided
• 15 shrimp (about 10 oz) peeled, deveined, tails removed
• kosher salt
• freshly ground black pepper
• 2 shallots, roughly chopped
• 2 tbsp all-purpose flour
• 1 can low-sodium chicken stock
• 1 bay leaf
• 2 cups whole milk
• ⅛ tsp ground sage
• 2 tbsp jarred basil pesto

Directions

• In 3 quart soup pot, melt 1 tbsp butter over medium heat. Add shrimp. Sprinkle with pinch of salt and pepper. Cook 2-3 on each side until fully cooked. Remove to plate.
• Melt remaining 2 tbsp butter in pot. Add shallots and pinch of salt. Saute until tender and translucent, about 7 minutes. Stir in flour and cook 2-3 minutes, stirring occasionally.
• Whisk in chicken stock. Add bay leaf and pinch of salt and pepper. Bring to simmer, stirring occasionally.
• Remove bay leaf. Whisk in milk and sage. Bring to simmer. Simmer 20 minutes, whisking occasionally.
• Stir in pesto. Season to taste with salt and pepper.
• Add shrimp and serve immediately.