SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
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.
CREAMY SHRIMP AND CORN SOUP
This recipe is great for people who want a quick, hearty soup. It's creamy but not very fattening.
Provided by Alisa Kennedy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 21.6 g, Cholesterol 91.4 mg, Fat 9.9 g, Fiber 2 g, Protein 15.7 g, SaturatedFat 1.9 g, Sodium 560.3 mg, Sugar 4.9 g
NEW ORLEANS CORN & SHRIMP SOUP
Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.
Provided by Luby Luby Luby
Categories Corn
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 20
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.
NEW ORLEANS-STYLE SHRIMP
This festive meal is packed with big, bold NOLA flavors. The key is using the shrimp shells to make a tasty Worcestershire-spiked broth-excellent for sopping up with toasted French bread!
Provided by Food Network Kitchen
Categories main-dish
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning.
- Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh sieve into a bowl; discard the solids.
- Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes.
- Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread.
EASY FAST NEW ORLEANS SHRIMP CORN SOUP
Wonderful Shrimp and Corn Soup recipe as good as the restaurant's complicated ones. Quick easy and DELICIOUS!
Provided by Cheley
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and sausage in soup pot. Mix in other ingredients.
- Simmer as long as you like.
- Ta-Da! This is really wonderful! And you can make it in a jiffy. If you'd like it thicker use a little water with corn starch.
Nutrition Facts : Calories 480.2, Fat 23.4, SaturatedFat 7.4, Cholesterol 141.6, Sodium 2012.8, Carbohydrate 48.1, Fiber 4.5, Sugar 12.9, Protein 25
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
SHRIMP CHOWDER
I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. -Will Zunio, Gretna, Louisiana
Provided by Taste of Home
Time 3h45m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 8g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein.
QUICK & EASY NEW ORLEANS SHRIMP
I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.
Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.
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