CAROLINA SHRIMP SOUP
Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.
Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
KILLER SHRIMP SOUP
There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.
Provided by NewMexicoMama
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 3h15m
Yield 8
Number Of Ingredients 12
Steps:
- Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
- Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
- Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g
SOUTH CAROLINA SHRIMP BURGERS
Note: If buying shell-on shrimp, get about 1 1/2 pounds. Panko breadcrumbs are larger and lighter than traditional breadcrumbs, which could be substituted. From "Cook's Country Eats Local," by America's Test Kitchen.
Provided by gailanng
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the tartar sauce: In a bowl, combine 3/4 cup mayonnaise, pickles plus brine, shallot, capers and 1/4 teaspoon pepper. Refrigerate until needed.
- For the burgers: Pulse breadcrumbs in food processor until finely ground, about 15 pulses; transfer to shallow dish.
- Place a third of shrimp (1 cup), 2 tablespoons mayonnaise, 1/4 teaspoon pepper, 1/8 teaspoon salt and cayenne in now-empty processor and pulse until shrimp are finely chopped, about 8 pulses. Add remaining shrimp (2 cups) to shrimp mixture in processor and pulse until coarsely chopped, about 4 pulses, scraping down sides of bowl as needed. Transfer shrimp mixture to bowl and stir in green onions.
- Divide shrimp mixture into 4 (3/4-inch-thick) patties (about 1/2 cup each). Working with 1 patty at a time, dredge both sides of patties in breadcrumbs, pressing lightly to adhere; transfer to plate.
- Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Place patties in skillet and cook until golden brown on first side, 3 to 5 minutes. Carefully flip and continue to cook until shrimp registers 140 to 145 degrees and second side is golden brown, 3 to 5 minutes longer. Transfer burgers to paper towel-lined plate and let drain, about 30 seconds per side. Spread tartar sauce on bun bottoms, then place burgers and lettuce on top. Cover with bun tops.
Nutrition Facts : Calories 427.3, Fat 15, SaturatedFat 2.3, Cholesterol 179.1, Sodium 1408.3, Carbohydrate 44.1, Fiber 2.8, Sugar 4.9, Protein 27.6
SHRIMP SOUP
Make and share this Shrimp Soup recipe from Food.com.
Provided by kimbearly
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Put ingredients, except shrimp, in chicken stock.
- Bring to boil and then lower heat.
- Cover, and cook for 45 minutes.
- Add shrimp and simmer for 30 minutes more.
- You may wish to experiment with the amount of wine you use.
- 2 cups in the pot may be a bit much for some taste.
- If that is so, you may take the rest internally.
Nutrition Facts : Calories 224.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 196.9, Sodium 1185.6, Carbohydrate 11.3, Fiber 0.6, Sugar 4, Protein 26
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