We can’t stop singing the praises of leftover shellfish shells. With them, we make rich seafood stocks that can be used in just about anything: risottos, marinades, and all kinds of soup—including this delicious one made with sweet potatoes and shrimp.
This rich fusion-esque soup is something I just came up with while fiddling around with the idea of a bisque-like soup without any cream or milk in it. After a few experiments, I'm happy with this version. I am not lactose-intolerent, but several members of my family are, especially my stepfather. Besides, even those of us with the sturdiest stomachs may have problems when there is tons of butter and cream involved.