Serves: 4
Ingredients
1 lb shrimp, peeled and deveined
6 slices bacon, chopped
1 cup mushrooms, chopped
3 cloves garlic, minced
1 small onion, chopped
1 Tbsp butter
1 cup unsweetened chicken broth
1 cup heavy cream
½ cup shredded cheddar cheese
1 tsp smoked paprika
½ tsp cayenne pepper (optional, for heat)
½ tsp salt (adjust to taste)
½ tsp black pepper
2 green onions, sliced (for garnish)
Instructions
Cook the Bacon
In a large pot, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pot.
Sauté the Veggies
Add butter, garlic, onion, and mushrooms to the pot. Cook until softened and fragrant.
Cook the Shrimp
Add shrimp to the pot and cook until pink, about 3 minutes. Remove shrimp and set aside with the bacon.
Make the Soup Base
Pour in the chicken broth and heavy cream. Stir in cheddar cheese, smoked paprika, cayenne (if using), salt, and pepper. Simmer for 5–10 minutes, until slightly thickened.
Combine & Finish
Return the shrimp and bacon to the pot and simmer for another 2–3 minutes to let the flavors come together.
Serve
Ladle into bowls and garnish with sliced green onions.