Cream Of Shrimp Soup Recipes

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:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

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.

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.

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:

• 1. take shrimp peel take peel and put in med sauce pan cover with water cook til reduced by 1/2 and ya have a good shrimp stock
• 2. pour stock into lg stock pot add onion bring to boil boil bout 5 min til onions get soft add milk and cream and garlic powder,salt,pepper
• 3. bring jus to boil add shrimp[that ya cut in 1/2 or 1/3's] cook jus til shrimp turn pink
• 4. now add potato flakes to make it thinkness u like yur soup then add margarine stir til it melts
• 5. laddle soup into soup bowls and sprinkle with some chives and enjoy this is awesome served with homemade bread to dunk into soup

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.