Shrimp Corn Soup Recipes

Steps:

• Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
• Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
• Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

Steps:

• In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.

Steps:

• Rinse shrimp in cool water then peel and save shells.
• In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• Strain the stock into a bowl, discard shells and onion and set aside.
• In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• Remove the mixture from the dutch oven and separate into 2 equal portions.
• Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
• Next add the reserved whole shrimp (the unshredded portion), mixing well.
• Cover the dutch oven and cook on low heat for about 20 minutes.
• Place in serving bowls and garnish with cilantro.

Steps:

• Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

Steps:

• In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.