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.
SHRIMP, HAM, AND ESCAROLE SOUP
Provided by Food Network Kitchen
Time 2h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside.
- Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate.
- Heat 1 tablespoon of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours.
- Strain the broth into a bowl (you should have about 6 cups broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.)
- In a large soup pot, heat the remaining 2 tablespoons oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 teaspoons salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge.
Nutrition Facts : Calories 305 calorie, SaturatedFat 3 grams, Carbohydrate 19 grams, Fiber 4 grams, Protein 22 grams
SOUTHERN HAM AND SHRIMP SOUP
I first made this soup because I had a lot of ham left over from Easter. I wasn't that familiar with cooking with okra, but it was really delicious in this soup! We have this often during winter, and when I don't have any leftover ham I just buy a ham slice or purchased pre-diced ham pieces in the meat section.
Provided by TasteTester
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
- Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
- Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
Nutrition Facts : Calories 317.4, Fat 13.7, SaturatedFat 3.8, Cholesterol 100.2, Sodium 462.9, Carbohydrate 24.9, Fiber 1.9, Sugar 3.2, Protein 22.8
SOUTHERN SHRIMP AND GRITS
A southern specialty, sometimes called breakfast shrimp, this dish tastes great for brunch or dinner, and anytime company's coming. It's down-home comfort food at its finest. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions.
Nutrition Facts : Calories 674 calories, Fat 42g fat (22g saturated fat), Cholesterol 241mg cholesterol, Sodium 1845mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 41g protein.
HAM AND SHRIMP JAMBALAYA
This delightfully different jambalaya is lighter than many of the traditional sausage varieties. Plus, it's a great way to use up leftover ham. I appreciate how easy it is to prepare, and I love the aroma while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.
Nutrition Facts : Calories 422 calories, Fat 11g fat (2g saturated fat), Cholesterol 187mg cholesterol, Sodium 1591mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 30g protein.
SHRIMP SOUP
Make and share this Shrimp Soup recipe from Food.com.
Provided by kimbearly
Categories Healthy
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 224.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 196.9, Sodium 1185.6, Carbohydrate 11.3, Fiber 0.6, Sugar 4, Protein 26
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