Ingredients
1 pound medium shrimp, peeled, deveined, and halved lengthwise, shells reserved
Kosher salt and freshly ground pepper
2 tablespoons cornstarch
1 cup dry white wine, such as Sauvignon Blanc
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1 teaspoon sweet paprika
1 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter
Watercress (or more fresh dill) and toasted baguette slices, for serving
Preparation
Toss shrimp with 1/2 teaspoon salt in a bowl. In another small bowl, stir together cornstarch and 1/4 cup water until smooth.
In a 6-to-8-quart pressure cooker, combine reserved shrimp shells, 3 cups water, wine, onion, celery, carrot, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 8 minutes. Remove from heat and quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 10 minutes and let it come to pressure. Once time is complete, turn off and quickly release pressure, then remove lid.
Strain liquid through a medium mesh sieve set over a large bowl, pressing on solids (discard solids). Return stock to cooker, add paprika and cream, and bring to a boil in stovetop cooker over medium heat, or in electric cooker set to saute. Whisk cornstarch-water mixture into soup to thicken slightly, 1 to 2 minutes. Add shrimp and cook, stirring, until just cooked through, about 3 minutes.
Season with salt and pepper, then stir in dill and butter. Top with watercress and serve immediately with baguette.
