This soup was originally intended to be a bisque, but without a roux or heavy cream, it’s a lot brothier. It’s tasty, but not my favorite soup for the amount of work done to prepare the shrimp.

The shrimp flavor is a centerpiece but doesn't overwhelm this soup.

  • 2 lbs shrimp, shells on
  • 4 cups vegetable broth
  • 1 fennel bulb, lightly chopped
  • 1/4 cup tomato paste
  • 1 can coconut milk
  • 5-6 saffron threads
  • 1 tbs. mustard powder
  • Old Bay seasoning, to taste
  • Salt and pepper, to taste

Peel and de-vein the shrimp, putting the shells into a large stock pot with a lid. Pour in the broth and add the fennel pieces. Simmer for at least half an hour. Pour the liquid through a sieve; discard the solids, return the liquid to the pot.

Add the rest of the ingredients and simmer for another half hour to an hour. Adjust the seasonings to your liking.

Adapted from NPR food blog