Potato Soup With Shrimp Recipes

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
• Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
• Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.

Steps:

• Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
• Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
• Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Steps:

• Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
• Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
• Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
• Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
• Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
• Cook on High for 4 hours; add corn and cook for 1 more hour.
• Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
• Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
• Mix cornstarch and 1 tablespoon water in a bowl until combined.
• Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
• Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.

Steps:

• In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

Steps:

• In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
• In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
• When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Steps:

• In a large saucepan, prepare soup mix according to package directions, adding the mixed vegetables. Stir in shrimp; cook 5-6 minutes longer or until heated through.