CREAM OF SHRIMP SOUP
Make and share this Cream of Shrimp Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
THICK & CREAMY SHRIMP SOUP
Quick and easy soup that I created based upon Cream of Crab. Adaptable to whatever you choose but perfectly yummy that way it is. Serve with some nice sour dough or ciabatta for dipping!
Provided by Jessybean79
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
- While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
- Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
- Slowly whisk in light cream and bring mixture to a boil.
- Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
- Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
- Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
- Serve with bread for dipping and garnish with more Old Bay and parsley (optional).
Nutrition Facts : Calories 980.6, Fat 87.2, SaturatedFat 53.7, Cholesterol 429.8, Sodium 811.9, Carbohydrate 25.2, Fiber 0.7, Sugar 1.1, Protein 27.7
MAKEOVER CREAMY SEAFOOD SOUP
This delicious soup has only half the cholesterol, a fourth of the fat and half the calories of the original recipe from Mildred Fasig of Stephens City, Virginia . Best of all, our entire taste panel agreed that this makeover has an even richer and creamier texture and taste!
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute shrimp and scallops in 1 tablespoon butter until shrimp turn pink. Remove and set aside., In the same pan, saute the celery, red pepper and onion in remaining butter until tender. Sprinkle with flour; stir until blended. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Return seafood to the pan; heat through.
Nutrition Facts : Calories 274 calories, Fat 13g fat (8g saturated fat), Cholesterol 120mg cholesterol, Sodium 436mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein.
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