Shrimpsoup Recipes

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.

Steps:

• In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
• Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

Steps:

• Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
• Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
• Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

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:

• Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside.
• Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside.
• Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute.
• Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens.

Steps:

• In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

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:

• 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.

Steps:

• For garnishes, shell the shrimp, leaving the tail attached, and devein. Wash, pat dry, salt lightly, and lightly dredge in cornstarch (or kuzu starch or arrowroot). Parboil in unsalted water for 2 minutes. Soften the dried wakame seaweed in cold water for 20 minutes. Cut out hard parts and discard, then cut into 1-inch (2 1/2-cm.) lengths. (Professional chefs might treat wakame in a slightly different way to bring out its bright green color and to insure tenderness: swish it in boiling water for 30 seconds then plunge it into a cold bath before leaving it to soak.) Wash and pat dry the mitsuba sprigs.
• In a medium-sized soup pot, bring the dashi to a simmer over medium heat. Never boil. Add the miso gradually, dissolve it little by little. Gradually add the soy sauce. Stir and taste. The higher the quality of the dashi, the less soy sauce required.
• Warm individual covered lacquer soup bowls by filling with hot water and letting them stand for 1 or 2 minutes. (In lieu of lacquer bowls, use small or medium-sized deep soup bowls or cups on saucers.) Dispose of hot water and wipe bowls dry. Attractively arrange 3 shrimp, 3 shiitake mushrooms, and a small amount of seaweed in each bowl. Ladle in the seasoned stock carefully so that it does not splash and mark the side of the bowl or disturb the arrangement. Fill bowls 3/4 full no more. Add a sprig of mitsuba to each bowl. Serve immediately.

Steps:

• Wash the raw shrimp, then peel and devein, saving the peelings. Wash the shrimp again, drain and pat dry. Cover and refrigerate.
• Cut each lemongrass stick into 3 (2-inch) pieces, starting from the rounded bottom end; discard the straw-like top. Lightly crush the 6 pieces with a heavy pestle, a mallet, or the blade of a knife.
• Combine the lemongrass, kaffir lime leaves, the stock, and shrimp peelings in a pan. Bring to a boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and return to the rinsed-out pan.
• Add the fish sauce, lime juice, and chile paste. Stir and taste again, adding more fish sauce or lime juice if required.
• Drain the straw mushrooms and add them to the seasoned stock. If using fresh mushrooms cut into quarters, drop into lightly salted boiling water, and boil for 1 minute. Drain and add to the seasoned stock. (The soup may be prepared to this stage several hours ahead if necessary and refrigerated.)
• Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chilies into very fine rounds, and wash and dry the cilantro leaves.
• Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled shrimp. Cook over a medium heat for about 2 minutes or just until the shrimp turn opaque. Serve the soup immediately in individual bowls, garnished with the green chiles and cilantro leaves.

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:

• Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss tortilla with 1 teaspoon oil; season with salt. Bake until golden brown and crisp, about 5 minutes. Meanwhile, in a small saucepan, heat 1 teaspoon oil over medium. Add onion and garlic; season with salt. Cook until onion softens, about 3 minutes. Add chipotle and cook until fragrant, 30 seconds. Add broth and bring to a boil. Add corn and cook until tender, 1 minute. Add shrimp and cook until opaque throughout, 1 minute. Serve soup with tortilla strips and desired toppings.

Steps:

• Cook and stir shrimp and scallops in 1 Tbsp. hot oil in large nonstick saucepan on medium heat 4 to 5 min. or until shrimp turn pink and scallops are opaque. Remove from pan; cover to keep warm. Heat remaining oil in saucepan. Add onions and garlic; cook and stir 4 to 5 min. or until onions are crisp-tender.
• Stir in tomatoes, wine and crushed pepper. Bring to boil; simmer on medium-low heat 10 min.
• Add shrimp mixture, basil and half the marjoram; cook 5 min., stirring occasionally. Serve topped with cheese and remaining marjoram.

Steps:

• Heat 1 T olive oil over medium heat in a large saucepan.
• Add reserved shrimp shells and saute'stirring for 5 minutes.
• Add stock, vermouth, and bay leaf.
• Bring to a boil, reduce heat and simmer 25 minutes.
• Strain stock into a bowl.
• Heat remaining T olive oil in the same saucepan over medium heat.
• Add onion, carrot, and garlic, saute' 5 minutes.
• Add tomatoe paste and cayenne, blending well.
• Add tomatoes with juices and shrimp stock.
• Simmer 5 minutes.
• Melt butter in a large skillet over medium heat and add shrimp.
• Saute 2 minutes.
• Remove from heat.
• Add brandy and carefully ignite.
• After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
• Place 6 shrimp in a bowl and set aside.
• Mix remaining shrimp into soup.
• Add cream to skillet, bring to boil and add to soup.
• In a food processor or blender, puree soup in batches.
• Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
• Bring to a simmer.
• Season to taste.
• Ladle into bowls, topping each bowl with 1 reserved shrimp.

Steps:

• In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
• Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Steps:

• In a large saucepan melt the butter over medium heat.
• Add the carrots, onion, celery, potato and shrimp shells.
• Saute until the onion is translucent and the shells turn pink, around 3 minutes.
• Add the stock, cream, thyme, bay and all but 25 shrimp.
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• In small batches puree the soup in a food mill or food processor.
• Force puree through a strainer.
• Return the soup to the pan and season to taste with the salt and pepper.
• Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• Ladle into 6 bowls with 5 shrimp in each.
• Garnish with chopped parsley.