By Grocery List Plus Editorial Staff | Published on October 3, 2026

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Savory Shrimp Soup Shooters

Serves 12

329 cal · 45 min

Savory Shrimp Soup Shooters

Recipe GLPRd37cbe69b042b8

Rate this recipe

Average rating: 4.5 (1)

Appetizer
45 min
329 cal
Servings: 12
SNAP eligible

Elegant French-inspired soup shooters featuring tender shrimp in a creamy, herb-infused broth enriched with mushrooms, corn, and rice. Served in small portions with crispy toasted bread hearts for dipping, these sophisticated appetizers make a perfect starter for any occasion.

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Ingredients

1 tablespoon butter

1 cup fresh mushrooms, sliced

½ cup onion, chopped

1 cup chicken broth

1 pound pre-cooked shrimp, cut into small pieces

1 cup instant rice, uncooked

1 pint heavy cream

2 cups frozen corn

2 tablespoons cornstarch

1 tablespoon fresh basil, chopped

1 tablespoon fresh dill, chopped

½ teaspoon seasoning salt

½ teaspoon fresh ground black pepper

½ cup sour cream

6 slices white bread, toasted and cut into heart shapes, then halved

Directions

  1. Melt the butter in a large pot over medium heat. Add the sliced mushrooms and chopped onion, stirring occasionally until softened, about 5 minutes.

  2. Pour in the chicken broth and bring the mixture to a simmer. Add the instant rice and frozen corn, stirring well to combine.

  3. In a small bowl, whisk together the cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the pot to thicken the broth, cooking for about 2 minutes until it reaches your desired consistency.

  4. Remove the pot from heat and stir in the heavy cream and sour cream until fully incorporated. Add the shrimp pieces, fresh basil, fresh dill, seasoning salt, and black pepper. Gently stir to combine all ingredients.

  5. Return the pot to medium-low heat and warm through for about 3 minutes, stirring occasionally. Do not let the soup boil.

  6. Ladle the warm soup into small shooter glasses or bowls, dividing evenly among 12 servings. Top each with a halved toasted bread heart and serve immediately.

Comments

Grocery List Plus Editorial Staff4.5

This hits a sweet spot for Charlotte: shrimp is local and affordable here, and every ingredient is a standard grab at Harris Teeter, Food Lion, or Walmart without a special errand. The 45-minute window is honest if you peel shrimp ahead; if buying shell-on, add 10 minutes. Cost per serving lands around $1.50 to $2.00 depending on shrimp quality, driven mainly by the cream and butter rather than the protein. The formula is sturdy for a crowd—it scales easily and tastes best served fresh and hot the same evening, which suits a dinner party better than a workweek reheating situation. The instant rice and cornstarch keep it forgiving for weeknight timing.

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