She-crab soup

She-crab soup is absolutely my favorite soup in the entire world. I’m still working on my own definitive version. Until then, enjoy a bit of history highlighting the culinary excellence & influence of Black Charlestonians.

William Deas’ Shrimp Soup

2 cups cooked, shelled shrimp
2 tablespoons butter
1 small onion, chopped
1/4 teaspoon black pepper
1 quart milk
1 cup cream
1 tablespoon sherry seasoning

Put the shrimp through the meat grinder. Turn into a double boiler and add the butter, onion and black pepper. Simmer for five minutes, add the milk gradually, stirring constantly, and then add the cream. Salt to taste, using less salt than usual if a salted sherry is to be added. Cook for half an hour, stirring occassionally. Add the sherry just before serving.

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