In blender, purée soup and shrimp, in 4 batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)
Photography by Christopher Campbell
Step 4: Meanwhile, in skillet, melt remaining butter over medium-high heat; sauté shrimp until pink and opaque, about 4 minutes.
In blender, purée soup and shrimp, in 4 batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)
In blender, purée soup and shrimp, in 4 batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days; reheat to proceed.)
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