BUTTERMILK AND SHRIMP SOUP
A great soup for a dinner party. Make about 3 to 4 hours in advance and then it is ready to serve when guests arrive. Great for those hot summer days.
Provided by PaulaG
Categories Australian
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the buttermilk, mustard, salt and sugar.
- Add shrimp, cucumber and green onion.
- Stir until blended.
- Cover and refrigerate for 3 to 4 hours.
- Serve in chilled soup bowls.
- The cooking time reflects the time to chill the soup.
Nutrition Facts : Calories 115.2, Fat 2, SaturatedFat 1, Cholesterol 80.1, Sodium 672.9, Carbohydrate 10.7, Fiber 0.4, Sugar 9.5, Protein 13.8
BUTTERMILK FRIED SHRIMP
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Provided by Bon Appétit Test Kitchen
Categories New Orleans Shrimp Fry Deep-Fry Louisiana Dinner Summer Kitchen Olympics Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Serve shrimp with rémoulade sauce.
BUTTERMILK SHRIMP AND CORN BISQUE /ARUGULA PESTO
I love the sweetness of fresh corn and decided to try using it to make my own broth for shrimp chowder. The result was amazing! The shrimp shells and fresh corn created such a great broth that simple salt and white pepper was all it needed.The peppery arugula drizzle and toasted walnuts added just the right balance.
Provided by shannon buerger
Categories Chowders
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. 1.In a large skillet or dutch oven, cook bacon over medium heat until crispy. Remove bacon allowing 2 tablespoons of bacon grease to remain in pan.(Save bacon for another use or crumble bacon and serve over bisque) Add shrimp and cook for 3 minutes on each side or until pink and no longer translucent. Remove shrimp. Add onion and cook until tender. Add garlic, shrimp shells, corn cobs, potato and 3½ cups chicken broth. Bring to a boil and then reduce heat to low and simmer for 30-40 minutes or until potato is fully cooked and tender.
- 2. 2. Strain mixture into another pot or dutch oven pressing as much potato through strainer as possible. Discard remaining mixture.
- 3. 3. Bring new pot to a boil and add corn. Reduce heat and simmer 10 minutes. Reduce heat to low and add buttermilk. Pour remaining ½ cup broth in a cup or small bowl and add cornstarch. Stir until all lumps are removed and slowly add mixture to soup, stirring until mixture is thickened. Add cooked shrimp and heat a minute longer. Season with salt and white pepper.
- 4. Pesto In a small food processor, combine arugula and parsley. Slowly add olive oil and process until smooth. Add balsamic vinegar and pulse until desired consistency.
- 5. To serve: Divide soup between 6 bowls and top with a drizzle (about 1 tablespoon) pesto and 1 teaspoon of walnuts. Mixture may also be topped with crumbled bacon, if desired. Serves 6
COOL AS A CUCUMBER SOUP WITH BUTTERMILK, DILL, AND VERMOUTH SHRIMP
Provided by Food Network
Yield Serves 8
Number Of Ingredients 12
Steps:
- Peel the cucumbers. Using a small spoon, or a melon baller, scrape the seeds out. Cut into 1/2-inch pieces; toss the cucumbers with the salt and transfer to a colander set over a bowl. Refrigerate for 2 to 3 hours or overnight.
- Transfer the cucumbers to a blender or food processor, discarding all exuded juices. Puree until smooth; pass through a food mill if desired. Whisk in the buttermilk and dill; set aside.
- Melt the butter in a saute pan over medium heat. When the butter foams, add the shallots and cook 30 seconds. Add the shrimp and stir over medium heat, 10 to 15 seconds. Add the vermouth, bring to a boil, and immediately strain into the reserved cucumber soup. Spread the shrimp and shallot mixture on a plate to cool, then refrigerate. Chill the soup.
- To serve: Adjust the consistency of the soup with more buttermilk if necessary. Season with vinegar, salt (add sparingly; it probably won't need much), and pepper to taste. Divide the shrimp between the chilled soup plates. Ladle the soup over the shrimp and garnish with red onion, chopped tomatoes, and bits of dill strewn about.
CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
CHILLED CORN AND SHRIMP SOUP
Hot days call for cool foods, like this refreshing soup. Both filling and flavorful, it uses the best of summer's bounty. Seasonings can be adjusted to your tastes. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.
Nutrition Facts : Calories 317 calories, Fat 13g fat (4g saturated fat), Cholesterol 153mg cholesterol, Sodium 689mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 2g fiber), Protein 26g protein.
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