Can I Blend Frozen Cooked Shrimp (with Skin) to Create a Soup?

I have these frozen shrimps (leftover from the holidays) and I don’t know what to do with it.

I was thinking I blend it up, and some water and stuff and it’d be like a soup.

Do you think it’d be a good idea?

Why don’t I just defrost and cook you say? because it’s already overcooked.

  • RBWells@lemmy.world
    471·
    11 months ago

    No. If you want to rescue them for soup, peel them, boil the shells in water with half an onion, a stalk of celery if you have it, to make a quick broth, throw out the shells and veg and keep the liquid.

    Then put some butter in the pan, melt it, whisk in some flour. Once it’s combined and a thick paste, slowly add back in the broth, whisking to keep it smooth . Then put in your overcooked shrimp till warmed, take it off the heat and add some cream and season with salt and pepper. Simple shrimp soup.

    But no, it’s not as simple as pureeing shrimp in the blender. That won’t give you anything edible.

    • counselwolf@lemmy.worldOP
      3·
      11 months ago

      peel them

      Is there an easy way to do this? That’s what I wanted to avoid most of all to be honest.

      • RBWells@lemmy.world
        4·
        11 months ago

        No. It’s definitely easier if you thaw them but peeling them sucks. You can make the stock above with the whole shrimps then toss 'em and save the stock to use for any seafood soup or sauce.

        I buy the ones that say “easy peel raw shrimp”, in future you might look for those.

      • TheActualDevil@lemmy.world
        2·
        11 months ago

        You can put them in between 2 bowls with their (the bowls) rims against each other to create an oblate spheroid-ish thing, then shake it real hard for a few minutes. It should remove the shell pretty eaily, if loudly.

        Edit: Sorry, turns out, that’s garlic cloves. Shrimp peeling is really only easier raw. You can rip the legs off and just give a squeeze and it’ll pop out of the shell. In my experience, once they’re cooked the shell will break up much easier. As someone else said, a stock is your best bet if you really want to avoid peeling. I mean, technically you can eat the shell if you make sure to grind them up completely when you puree them. I’ve never tried anything with the shell still included, so I can’t speak for the taste, but you could try a bisque if you’re dead set on not peeling.