We had record heat here in Chicago this summer. Multiple days of 100 degree weather was not normal and not fun for us. With a newborn, it was worse because we were stuck inside and unable to go to the zoo or even for a walk!
Finally it is starting to cool down and feel like a normal summer. It’s been in the 70′s lately and it’s making me more excited for Fall – my favorite time of the year! When I saw this soup on Lynne’s blog, I knew I had to make it for this months Secret Recipe Club! It sounded delicious and reminded me of cooler weather to come!
Adapted from Cafe LynnyLu
3 Tablespoons unsalted butter
1 yellow onion, thinly sliced
1 medium carrot, thinly sliced
2 large cloves garlic, peeled and thinly sliced
2 pounds raw shrimp, shelled and deveined
4 plum tomatoes, coarsely chopped
3 tomatillos, coarsely chopped
1 chipotle in adobo with added sauce, chopped
4 cups fish stock
1/2 cup fine fresh bread crumbs
1/2 cup heavy cream
2 Tablespoons dry sherry, optional
Salt, to taste
Pinch cayenne or Old Bay
Directions:
1. In a heavy saucepan, melt the butter. Add the onion, carrot and garlic and sauté, stirring until slightly softened, about 5 minutes.
2. Add the plum tomatoes, tomatillos and the minced chipotle in adobo along with the fish stock and cook until tomatoes and tomatillos have softened, about 10 minutes.
3. Process the mixture until finely chopped with an immersion blender.
4. Reserve about 24 shrimp (or roughly half of the shrimp) and add the remaining shrimp and bread crumbs to the pot. Cook over medium heat until the shrimp turn pink and are opaque and the bread crumbs have softened, about 3 minutes. Using your immersion blender, puree the soup until smooth.
5. Still on medium heat, add the cream, sherry, salt and the cayenne or Old Bay seasoning. Cook for another 2 minutes to blend the flavors. Taste and adjust the seasoning.
6. Chop the reserved shrimp into 1/2-1-inch pieces. Just before serving, add the shrimp pieces to the soup and cook until pink and opaque, 1-2 minutes longer.
7. Ladle the soup into bowels and add a sprinkling of Old Bay Seasoning, if desired. Serves 6.
Nutritional Notes: I had a little bit of trouble finding fish stock, but I ended up finding it at Whole Foods in the freezer section. I called Trader Joe’s and my local store didn’t carry it there.
Cut down on the heavy cream if you want to reduce the fat and saturated fat of this recipe. Although the levels aren’t too bad with the amount required in this recipe.
I had never used tomatillos before, which is surprising considering that I love Mexican food and tomatillos are found in a lot of Mexican food. They are the main ingredient in the green salsa (Salsa Verde) you find at your local Mexican restaurant.
Taste Test: Delicious! Wholesome Husband and I both enjoyed this soup! We are big shrimp fans and this definitely did not disappoint!
I’ll leave you with a picture of my son Dylan Thomas – who turned 3 months yesterday! 
4. Add chopped avocado, cherry tomatoes and cilantro to the bowl and add lime juice and salt. Season to taste and set aside while you prepare the shrimp.
