I make this soup for my lunch on days that we had shrimp the evening before. Even better if we had shrimp creole!
I never through away my shrimp shells without first making a stock out of them. In this case, I took my trimmings from the vegetables I used in the shrimp creole and stewed them with the shells.
Bell Pepper bits
Onion ends and skins
Garlic cloves, whole
3 cups of water
I tossed these into a pan with a pinch of salt and stewed them for an hour. Afterward, I strained the liquid into a jar and set in the refrigerator for the next two days. You can also freeze your broth.
The avocado is wonderfully creamy with the soup!