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Crema de Camarones

Crema de Camarones (Creamy Shrimp Soup)

Erica Dinho
5 from 16 votes
Course Main dish
Cuisine Colombian


  • 1 pound of shrimp peeled and deveined, shells reserved
  • 2 cups of water
  • 6 tablespoons of butter
  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 2 carrots peeled and grated
  • 2 tablespoons of flour
  • 3 cups of warm milk
  • 1 large potato cooked and mashed
  • 1 cup of heavy cream
  • 3 tablespoons of white wine
  • Salt and pepper to taste
  • Chopped fresh cilantro or parsley


  • Place the shells in a small pot with the water. Bring to a boil, reduce the heat to low and simmer, uncovered, for about 15 minutes. Strain the liquid and discard the shells.
  • Meanwhile, in a medium pot over medium heat, melt the butter. Add the onion, garlic and carrots. Cook until soft, about 2 minutes. Add the flour and season with salt and pepper. Stir and cook for 2 minutes more. Gradually whisk in the warm milk, reduce the heat to medium-low and continue cooking for about 3 minutes. Add the mashed potatoes and stir until combined.
  • Add the shrimp water and cook for about 5 minutes more. Add the shrimp, cream, wine, salt and pepper. Cook for 4 minutes more and adjust the seasonings to your taste.
  • Ladle the soup into bowls and garnish with cilantro or parsley. Serve immediately.
Keyword creamy shrimp soup, creamy soup
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