Best Cream Of Shrimp Soup Recipes

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CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

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

3 tablespoons unsalted butter
2 medium carrots, minced
1 stalk celery, minced
1 small baking potato, peeled and minced
2 lbs small shrimp, peeled and deviened-reserve shells
2 cups fish stock or 2 cups chicken stock
2 cups light cream
1/2 tablespoon thyme
1 bay leaf, crushed
salt
white pepper
parsley (to garnish)

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.

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

Categories     Soup/Stew     Dairy     Tomato     Shrimp     Spring     Bon Appétit

Yield Serves 6

Number Of Ingredients 14

2 tablespoons olive oil
1 pound medium uncooked shrimp, peeled, deveined, shells reserved
4 cups fish stock or bottled clam juice
1 cup dry white wine
1 bay leaf
1 onion, chopped
1 carrot, peeled, chopped
2 garlic cloves, chopped
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 14 1/2-ounce can diced peeled tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4 cup whipping cream

Steps:

  • Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add reserved shrimp shells (cover and chill shrimp) and sauté 5 minutes. Add stock, wine and bay leaf; bring to boil. Reduce heat; simmer 25 minutes. Strain shrimp stock into bowl.
  • Heat 1 tablespoon oil in same saucepan over medium-high heat. Add onion, carrot and garlic; sauté 5 minutes. Mix in tomato paste and cayenne. Add tomatoes with their juices and shrimp stock. Simmer soup 5 minutes.
  • Melt butter in heavy large skillet over medium heat. Add shrimp; sauté 2 minutes. Remove from heat. Add brandy and ignite with match. When flames subside, return shrimp to heat; sauté until shrimp are cooked through, about 2 minutes. Transfer 6 shrimp to small bowl. Mix remaining shrimp into soup. Add cream to skillet; bring to boil. Stir cream into soup.
  • Puree soup in processor in batches. Strain through coarse sieve set over large saucepan, pushing most of solids through sieve with rubber spatula. Bring to simmer. Season with salt and pepper. Ladle into 6 bowls. Top with reserved shrimp.

SHRIMP AND CORN SOUP



Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

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.

ANDOUILLE-SHRIMP CREAM SOUP



Andouille-Shrimp Cream Soup image

This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 7 servings.

Number Of Ingredients 18

1/2 pound fully cooked andouille sausage links, thinly sliced
1 medium onion, chopped
2 celery ribs, thinly sliced
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 cups fresh or frozen corn, thawed
4 plum tomatoes, chopped
1 cup vegetable broth
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
1 cup heavy whipping cream

Steps:

  • In a large skillet, saute the first six ingredients in butter until vegetables are tender. Add garlic; cook 1 minute longer. Add the corn, tomatoes, broth, thyme, chili powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Stir in shrimp and cream. Bring to a gentle boil. Simmer, uncovered, for 8-10 minutes or until shrimp turn pink.

Nutrition Facts : Calories 390 calories, Fat 27g fat (15g saturated fat), Cholesterol 185mg cholesterol, Sodium 751mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

KILLER SHRIMP SOUP



Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

  • Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  • Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  • Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

ASPARAGUS SOUP WITH SHRIMP



Asparagus Soup With Shrimp image

Provided by Moira Hodgson

Categories     quick, project, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 pounds asparagus
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, sliced
2 shallots, minced
1 pound small shrimp
Juice of 1/2 lemon
3 cups chicken stock
2 cups water
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
  • In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
  • Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
  • In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams

SHRIMP SOUP WITH SHERRY



Shrimp Soup with Sherry image

This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. -Marilyn Graner, Metairie, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 serving's.

Number Of Ingredients 14

1/4 cup sliced green onion
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 pinch cayenne pepper
2 cups half-and-half cream
1 cup chicken broth
2 tablespoons minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1-1/4 cups cooked small shrimp, peeled and deveined
1/4 cup dry sherry or additional chicken broth
Salt and pepper to taste

Steps:

  • In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

Nutrition Facts : Calories 333 calories, Fat 22g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 439mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.

CREAMY SHRIMP AND CORN SOUP



Creamy Shrimp and Corn Soup image

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

1 pound medium shrimp - peeled and deveined
1 onion, chopped
¼ cup margarine
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can low-fat cream of celery soup
1 (16 ounce) package frozen corn kernels
1 (14.5 ounce) can chicken broth
1 cup skim milk
1 pinch dried rosemary
1 pinch dried thyme
1 pinch ground nutmeg
salt and pepper to taste

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

CREAM OF SHRIMP SOUP



Cream of Shrimp Soup image

This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.

Provided by Normaone

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 lb medium raw shrimp, peeled,deveined,shells reserved
4 cups fish stock or 4 cups bottled clam juice
1 cup dry white vermouth
1 bay leaf
1 chopped onion
1 carrot, scraped and chopped
2 cloves garlic, chopped
3 tablespoons tomato paste
1/4 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon butter
3 tablespoons brandy
3/4 cup whipping cream

Steps:

  • Heat 1 T olive oil over medium heat in a large saucepan.
  • Add reserved shrimp shells and saute'stirring for 5 minutes.
  • Add stock, vermouth, and bay leaf.
  • Bring to a boil, reduce heat and simmer 25 minutes.
  • Strain stock into a bowl.
  • Heat remaining T olive oil in the same saucepan over medium heat.
  • Add onion, carrot, and garlic, saute' 5 minutes.
  • Add tomatoe paste and cayenne, blending well.
  • Add tomatoes with juices and shrimp stock.
  • Simmer 5 minutes.
  • Melt butter in a large skillet over medium heat and add shrimp.
  • Saute 2 minutes.
  • Remove from heat.
  • Add brandy and carefully ignite.
  • After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
  • Place 6 shrimp in a bowl and set aside.
  • Mix remaining shrimp into soup.
  • Add cream to skillet, bring to boil and add to soup.
  • In a food processor or blender, puree soup in batches.
  • Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
  • Bring to a simmer.
  • Season to taste.
  • Ladle into bowls, topping each bowl with 1 reserved shrimp.

Nutrition Facts : Calories 324.5, Fat 20.2, SaturatedFat 9.3, Cholesterol 162.4, Sodium 599.3, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 20.7

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