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 AND SWEET CORN MAQUE CHOUX
A spicy Southern dish, Shrimp & Sweet Corn Maque Choux is satisfying and ready in under 30 minutes. This is my recreation of the Emeril Lagasse dish we had his restaurant, NOLA, in New Orleans. Fresh vegetables are the key to this recipe, which cook quickly and retain their bright, crisp flavors.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 12
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes.
- Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat.
- Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook.
- Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 21.4 g, Cholesterol 304.2 mg, Fat 16.5 g, Fiber 3.3 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 887.2 mg, Sugar 4.4 g
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
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.
SWEET CORN SOUP WITH SHIITAKES AND SHRIMP
Categories Corn
Number Of Ingredients 10
Steps:
- Peel shrimp and devein, if desired. Set aside
- Sauté leek and onion in 2 T hot oil in a dutch oven 2 minutes. Add garlic, and sauté 2 min. Add 2 1/4 cups corn kernels and chicken broth, bring to a boil. Reduce heat and simmer 40 minutes. Remove from heat, cool slightly.
- Process half of corn mixture in a food processor or blender until smooth, pour into a bowl. Repeat with remaining corn mixture.
- Sauté mushrooms in remaining 2 T hot oil in Dutch oven over medium high heat 5 minutes. Stir in salt, pepper and Old Bay. Remove from Dutch oven.
- bring pureed mixture to a boil in Dutch oven over medium high heat, stirring often. Stir in remaining 3/4 cup corn, mushrooms and shrimp. Reduce heat, simmer 3-4 minutes until shrimp turn pink. Garnish with chives.
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SHRIMP AND CORN SOUP | THE COZY APRON
From thecozyapron.com
Reviews 32Category SoupCuisine AmericanTotal Time 55 mins
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a bowl, combine the shrimp with a couple of pinches of salt and black pepper, a pinch of red pepper flakes, and the paprika, plus a small drizzle of oil, and toss to coat; marinate for a few minutes.
- Place a medium soup pot over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the shrimp in a single layer (work in batches, if necessary) and allow it to sear on the first side for about 1-2 minutes; then flip over and sear for another minute, or until the shrimp is golden brown; repeat with remaining shrimp, and hold the shrimp in a bowl.
- To the same pot add in the butter plus another tablespoon or two of the oil, and once melted together, add in the diced onion, red bell pepper, and celery, and stir to combine; add in a pinch or two of salt and pepper, and saute for a few minutes until slightly softened.
CREAMY SHRIMP AND CORN SOUP - AIMEE'S PRETTY PALATE
From aimeebroussard.com
4.6/5 (9)Category SALADSServings 8Total Time 25 mins
- Saute the onion and celery in the butter in a medium saucepan for 3 minutes or until the onions are translucent. Add the flour and mix well. Cook for 3 to 5 minutes, stirring constantly.
- Add the broth gradually, again stirring constantly to prevent burning. Stir in the whipping cream and corn.
- Cook over medium-low heat for 10 minutes continuing to stir frequently. Meanwhile, in a separate pan, combine the shrimp with 2 tablespoons of butter and 1 teaspoon Creole seasoning sautéing the shrimp until they turn pink- about 3-5 minutes.
- Fold in the shrimp and green onion tops to the saucepan containing the corn mixture. Stir in the sherry, salt and remaining Creole seasoning. Add additional pepper if desired.
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