This creamy soup would be perfect with toasts or croutons for contrasting crunch. The shrimp are used to flavor the broth but are not actually used in the soup, so reserve them for another use (or quickly toss them with melted butter and chopped fresh herbs and serve with the meal). The broth is thickened with a bit of flour and seasoned with hot sauce, for a welcome kick of heat.
- Boil the shrimp in salted water along with the onion skin.
- Once shrimp are opaque and pink, remove from cooking water and cool slightly.
- Strain 2 liters of the cooking water and set aside.