Made with lactose free milk, this Beer Cheese Soup with Shrimp recipe is a hearty soup recipe everyone can enjoy!
[Disclosure: This post is one in a series sponsored by The National Dairy Council. I was compensated for my time.]
Some of the dishes that people who are lactose intolerant tell me they miss most are easy to anticipate - mac and cheese, pizza or their coffee-store latte of choice. The good news is that most of the time, with some very simple tweaks to a recipe, strategic choices in the dairy case and the understanding that lactose intolerance doesn’t have to mean dairy avoidance, most of these dishes and many more can easily be enjoyed by all.
I posed the question to my friends on Twitter about what dishes they missed most… and somewhat surprisingly, soup came up. Call it the cold weather at play, but I couldn’t help but want to rush into the kitchen to make over both Shrimp Bisque and Beer-Cheese Soup immediately.
And then I thought, why not have the best of both worlds?
I’ve found that cooking with lactose-free dairy milk (which if you aren’t familiar with HOW lactose-free dairy milk is actually lactose-free, read this or check out this infographic) is such an easy substitution. Unlike alternative non-dairy beverages, lactose-free dairy milk is real milk…meaning it has the same 9 essential nutrients as regular milk. That’s not only good news from a nutrition and taste standpoint, but it really simplifies substitutions in recipes.
What people often don’t realize is that by using a milk substitute, you’re changing the amount of protein, water and fat, which are all important in texture, taste and tenderness (this last one is especially important in baked goods). By using lactose-free dairy milk, you keep all of those factors the same, which I’ve found leads to much better results in my kitchen. The one area I do notice a slight difference is that lactose-free dairy milk to me is slightly sweeter to taste, so I sometimes choose to amp up the other savory flavors to balance it out. More flavor… lactose intolerant-friendly…that’s a recipe makeover I can love.
Made with lactose free milk, this Beer Cheese Soup with Shrimp recipe is a hearty soup recipe everyone can enjoy! Tweet this
Beer Cheese Soup with Shrimp
- 1 pound medium shrimp
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons butter
- 1/2 of a medium sweet onion, chopped
- 1 bottle of regular or alcohol-free beer
- 1 cup water
- 3/4 teaspoon Kosher salt
- 1/2 cup low-fat lactose-free (or regular) dairy milk
- 3 ounces reduced-fat (or regular) sharp Cheddar cheese, shredded (about 3/4 cup)
- Chopped Red Pepper (garnish)
- Peel and devein shrimp, but do not discard shells. Combine water and cornstarch in a small bowl to form a slurry and set aside.
- Heat butter in a large Dutch oven; add shrimp shells and onion; sauté 5 minutes. Stir in beer and water; bring to a boil. Reduce heat and simmer 10 minutes. Strain liquid (discarding solids) and return liquid to pan.
- Add shrimp and salt to liquid in pan; bring to a boil. Reduce heat and simmer 2 to 3 minutes or until shrimp are opaque. Stir in cornstarch slurry and cook, stirring constantly, until thickened. Remove from heat and stir in milk and cheese until smooth. Top with red pepper, if desired. Serve immediately.