Cool And Creamy Shrimp Soup Rsc Recipes

Steps:

• In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Steps:

• Bring 4 cups of the water and 2 teaspoons of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium low, cover and continue cooking until the grits are soft and thickened in consistency (about 20-25 minutes). Stir occasionally. Off the heat, stir in Ranch dressing, cheddar cheese and chives. Cover until ready to use.
• In a large skillet, add olive oil and heat on high. Add shallots, garlic, and stir. Season the shrimp with salt and pepper. Add shrimp to pan and cook for about 2 minutes on each side. (Monitor closely because the garlic and shallots will burn quickly while on high heat. Adjust heat slightly if needed). Remove shrimp to plate. Add spinach, lemon, and zest to pan in this order. Stir well to coat with remaining oil and goodies left in the pan. Cook just until wilted about 2-3 minutes. Add salt and pepper if needed.
• Divide grits among 4 shallow bowls, top with spinach and then shrimp. Serve while hot.
• Serves 4.

Steps:

• In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
• Then add the green onions and gently simmer them for about 10-12 minutes.
• Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
• Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
• At this point the soup should be nice and thick, having the texture of light pancake batter.
• Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

Steps:

• Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add reserved shrimp shells (cover and chill shrimp) and sauté 5 minutes. Add stock, wine and bay leaf; bring to boil. Reduce heat; simmer 25 minutes. Strain shrimp stock into bowl.
• Heat 1 tablespoon oil in same saucepan over medium-high heat. Add onion, carrot and garlic; sauté 5 minutes. Mix in tomato paste and cayenne. Add tomatoes with their juices and shrimp stock. Simmer soup 5 minutes.
• Melt butter in heavy large skillet over medium heat. Add shrimp; sauté 2 minutes. Remove from heat. Add brandy and ignite with match. When flames subside, return shrimp to heat; sauté until shrimp are cooked through, about 2 minutes. Transfer 6 shrimp to small bowl. Mix remaining shrimp into soup. Add cream to skillet; bring to boil. Stir cream into soup.
• Puree soup in processor in batches. Strain through coarse sieve set over large saucepan, pushing most of solids through sieve with rubber spatula. Bring to simmer. Season with salt and pepper. Ladle into 6 bowls. Top with reserved shrimp.