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.
CHILLED AVOCADO SOUP WITH SHRIMP
Think beyond guacamole and toast and try avocados in a bright summery soup.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 serving
Number Of Ingredients 12
Steps:
- Thinly slice 1/2 lemon and put in a medium saucepan with 4 cups water, the garlic, bay leaf and a big pinch each of salt and pepper. Grate ½ teaspoon lemon zest and juice the remaining 1 1/2 lemons; set aside.
- Bring the water to a simmer over medium heat. Add the shrimp and poach until just cooked through, 1 1/2 to 2 minutes. Transfer to a plate with a slotted spoon; reserve the saucepan and poaching liquid. Refrigerate the shrimp until chilled, 30 minutes to 1 hour.
- Meanwhile, combine the peas, parsley and 1/2 cup pea shoots in a blender (preferably a high-speed blender). Add the garlic from the poaching liquid plus 1 1/4 cups poaching liquid. Carefully blend until smooth. Add 1 cup ice cubes, then add the avocados, scallions, tarragon, the reserved lemon zest and 2 tablespoons lemon juice. Blend until very smooth, thinning with cold water, 1 tablespoon at a time, if needed. Season with salt and pepper. Refrigerate at least 20 minutes or up to 1 hour.
- Stir the soup and thin with cold water, if needed. Add more lemon juice, salt and pepper to taste. Divide the soup among shallow bowls.
- Toss the chilled shrimp with 1 teaspoon each lemon juice and avocado oil and a pinch each of salt and pepper. Put in the middle of the soup and top with the remaining 1/4 cup pea shoots. Drizzle with the remaining 2 teaspoons avocado oil.
CHILLED CUCUMBER SOUP WITH SHRIMP
Provided by Ina Garten
Time 2h20m
Yield 9 servings
Number Of Ingredients 12
Steps:
- In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
- Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.
Nutrition Facts : Calories 176 calorie, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 1698 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 20 grams, Sugar 6 grams
CHILLED SHRIMP AND JICAMA SOUP WITH BASIL
A colorful, stylish soup - ideal as an appetizer or serve larger portions for a light lunch.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Puree the cucumbers with the balsamic vinegar in a food processor for about one minute or until smooth. Pour cucumber puree into a large bowl. Add SPLENDA® Granulated Sweetener and salt. Stir well. Add jicama and stir.
- Place the shrimp in a medium bowl and sprinkle with 1/4 teaspoon salt and the cayenne pepper. In a large skillet over high heat, heat the olive oil until lightly smoking. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp and set aside.
- Spoon the sour cream into a large bowl. Add the milk slowly while blending with a wire whisk. Add the cucumber and jicama mixture, shrimp, basil, and the roasted peppers and combine. Chill thoroughly and serve.
Nutrition Facts : Calories 224 calories, Carbohydrate 17 g, Cholesterol 78.2 mg, Fat 12.5 g, Fiber 3.5 g, Protein 11.6 g, SaturatedFat 6.9 g, Sodium 764 mg, Sugar 7.6 g
KILLER SHRIMP SOUP
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
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
CHILLED SHRIMP BISQUE
This is the 3rd recipe I have entered for a chilled soup discovered on our recent cruise & it was found in 1 of the 2 cookbooks I purchased while on-board ship. This is from *Carnival Creations* by Cyrus Marfatia, another Exac Chef of Carnival Cruise Lines. Chilled soups esp appeal to me for their make-ahead & serve w/ease benefit that allows you to put your time & effort into other courses of an elegant dinner party. The cookbook intro said "This chilled soup is an exquisite prelude for your featured entree, so expect nothing short of magnificent." The taste had already won my favor & the easy-fix prep was just a bonus. The recipe required a modification as an ingredient was not in the Zaar data base, so pls read my NOTE #2 following the prep steps. (Times were not given, have been estimated & 10 min was allowed for ingredient prep) *Enjoy* !
Provided by twissis
Categories Vegetable
Time 40m
Yield 6 6 oz soup servings, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 3 qt saucepan, melt margarine over med-high heat. Stir in onion + celery & cook till onion is tender. Stir in bouillon granules + paprika & mix well.
- Add fish stock, milk, salt & bay leaf. Reduce heat to low & simmer 15 minute.
- Add half-and-half & bring soup back to a slightly rolling boil.
- Dissolve cornstarch in 1 tbsp water or fish stock & stir into the soup. Cook till thickened, stirring constantly. Remove from heat. (See NOTE #1).
- Stir in shrimp, sherry, lemon juice + hot pepper sauce (or Tobasco) to taste pref & allow to cool.
- Cover, refrigerate overnite & serve soup chilled as needed.
- NOTE #1: Altho not part of the recipe, I see the ideal bisque as mostly free of food solids except for the starring seafood, so I will prob opt to lightly puree the soup when removed from the heat in Step #4. Additionally, I see this soup garnished w/freshly snipped chives + 2-3 whole baby shrimp to add color & a finishing touch.
- NOTE #2: As orig written, the recipe called for 1 tsp *Shrimp Base* which was not found in the Zaar data base, but I googled it to discover it is basically a highly-concentrated shrimp stock. If available for you, use it in place of the bouillon granules which I listed in its place.
Nutrition Facts : Calories 120.1, Fat 5.6, SaturatedFat 2.4, Cholesterol 11.1, Sodium 555.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.8, Protein 3.2
CHILIED LEMONGRASS SHRIMP SOUP
Provided by Molly O'Neill
Categories soups and stews, appetizer
Time 2h
Yield Six main courses, eight appetizers
Number Of Ingredients 15
Steps:
- Shell and devein the shrimps, reserving all shells. Cut the shrimps in half lengthwise and refrigerate. Warm the butter in a large soup pot over high heat. Add the shrimp shells and, stirring constantly, continue to cook over high heat for 5 minutes.
- Cut the lemongrass stalks into 3 pieces and use the back of the knife to smash the thick end. Add to the shrimp shells, along with the shallots, onion, carrot, turmeric, chili pepper and ginger. Add 2 cups of cold water, reduce the heat to medium and continue cooking for 5 minutes. Add the chicken broth and simmer for 1 hour.
- Drain the broth, discarding the solids and reserving the broth. Return the soup pot to medium heat. Add the remaining butter and the mushroom slices. Stir and cook for 5 minutes until the mushrooms begin to soften. Add the broth and simmer for 30 minutes. Taste and adjust seasoning with salt and freshly ground black pepper.
- Cut the tofu into -inch cubes and add these, along with the shrimps, to the soup. Simmer for 5 minutes. Serve garnished with lemon slices and branches of cilantro and basmati rice on the side, which can be spooned directly into the soup at the table.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1109 milligrams, Sugar 6 grams, TransFat 0 grams
CHILLED YOGURT-SPINACH SOUP WITH SHRIMP
Greek yogurt and cucumbers make a healthful chilled soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 5 cups
Number Of Ingredients 11
Steps:
- Stir together cucumbers, half the yogurt, 3/4 cup broth, the pieces of scallions, and 1 teaspoon salt; season with pepper. Heat oil in a large skillet over medium heat until hot but not smoking. Add garlic; cook until just golden, about 1 minute. Add spinach; cook, stirring, until wilted, about 3 minutes. Stir into yogurt mixture.
- Working in batches, puree mixture in a food processor. Transfer to a large bowl, and stir in remaining yogurt, the onion, and lemon juice. Refrigerate, covered, until cold, about 1 hour.
- Meanwhile, put remaining cup broth, 3/4 cup water, and 1/2 teaspoon salt in a medium saucepan; season with pepper. Bring to a boil. Add the shrimp; cook until pink and cooked through, 2 to 3 minutes. Drain. Refrigerate the shrimp, covered, until cold, about 1 hour. Divide the soup and shrimp among 4 bowls. Garnish with julienned scallions.
Nutrition Facts : Calories 256 g, Cholesterol 178 g, Fat 8 g, Fiber 3 g, Protein 34 g, Sodium 706 g
SHRIMP GAZPACHO
Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
COLD BUTTERMILK AND SHRIMP SOUP
Steps:
- In a large bowl whisk together the buttermilk, the mustard, the salt, and the sugar, add the chopped shrimp, the chopped cucumber, and the chives, and stir the soup until it is combined well. Chill the soup, covered, for 3 hours, or until it is very cold. Garnish each serving with 1 shrimp half and a slice of cucumber.
CHILLED AVOCADO SOUP WITH SHRIMP AND CHIVES
Categories Soup/Stew Blender Quick & Easy Lunch Lemon Shrimp Avocado Cucumber Spring Chill Healthy Chive Jalapeño Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 (first-course) servings
Number Of Ingredients 12
Steps:
- Heat oil in medium skillet over medium-low heat. Add onion and jalapeño; sauté until tender, about 15 minutes. Add garlic; sauté 2 minutes. Season with salt. Remove from heat; cool.
- Place avocados in blender. Add chicken broth, 4 tablespoons lemon juice and onion mixture. Puree until smooth. Transfer to large bowl. Stir in 2 cups water and lemon peel. Thin soup with more water, if desired. Season to taste with salt and pepper. Cover and refrigerate until well chilled, about 3 hours.
- Meanwhile, mix shrimp, cucumber, chives, and 1 tablespoon lemon juice in medium bowl. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 3 hours. Ladle soup into bowls. Top with shrimp.
CHILLED CUCUMBER, AVOCADO AND SHRIMP SOUP
A delightfully refreshing chilled soup -- this recipe is perfect for a hot summer day, a BBQ or even dinner party. The presentation is simple yet elegant, and the soup itself is so good and easy to prepare. There are other avocado/cucumber soup recipes posted here at Zaar, but this one is different and contains an additional ingredient: shrimp! :) This recipe was adapted from a similar one found in HomeBasics magazine. Also note that "Cook Time" is the time required for proper chilling.
Provided by grumblebee
Categories Citrus
Time 1h5m
Yield 4 generous portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the avocado in half and remove the pit. Wrap half the avocado in plastic wrap and set aside.
- Peel the other half of the avocado, then cut it into chunks.
- Place the avocado, cucumber, broth, yogurt, lime juice and salt in the bowl of a blender. Process until smooth and creamy. Transfer the mixture to a bowl and refrigerate for at least 1 hour or until very cold.
- To serve, peel and dice the remaining avocado half. Stir the avocado into the soup along with the diced shrimp.
- Ladle the soup into 4 bowls, sprinkle with green onions and float a single shrimp on top of each.
More about "chilled shrimp soup recipes"
CHILLED SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
Servings 4.5
- Place water and crab and shrimp boil in a medium Dutch oven; bring to a boil. Stir in 1 pound uncooked shrimp, and cook over high heat 2 minutes. Remove shrimp from cooking liquid with a slotted spoon, reserving 3 1/2 cups cooking liquid; rinse shrimp with cold water. Finely chop shrimp; cover and set aside in refrigerator.
- Melt butter in a large saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved shrimp cooking liquid; bring to a boil. Cook over high heat, stirring frequently, 15 minutes. Reduce heat, and add chopped shrimp and onion. Simmer 10 minutes.
- Stir in tomato paste, half-and-half, salt, pepper, curry powder, and red pepper; simmer an additional 3 minutes, stirring frequently. Remove from heat, and cool to room temperature. Cover and chill.
- Serve soup in chilled soup bowls; garnish with tomato slices and whole peeled shrimp, if desired.
CHILLED SHRIMP SOUP RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 29 minsServings 4Calories 173 per serving
15 SIMPLY DELICIOUS SHRIMP SOUP RECIPES | MARTHA STEWART
From marthastewart.com
Estimated Reading Time 4 mins
CHILLED CONFETTI CORN & SHRIMP SOUP | TABASCO® RECIPES
From tabasco.com
CHILLED AVOCADO SOUP WITH SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
COLD SHRIMP AND CRAB SOUP RECIPE | MYRECIPES
From myrecipes.com
CHILLED JUMBO SHRIMP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
12 CHILLED SOUP RECIPES FOR SPRING — BRIT + CO - BRIT + CO
From brit.co
CHILLED SHRIMP FETTUCCINE RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
CHILLED SHRIMP COCKTAIL SOUP | MRFOOD.COM
From mrfood.com
COLD SHRIMP SOUP RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CHILLED AVOCADO SOUP WITH SPICY SHRIMP - RICARDO
From ricardocuisine.com
CHILLED WINTERMELON AND SHRIMP SOUP | JUSTHUNGRY
From justhungry.com
CHILLED SHRIMP SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST COLD SHRIMP RECIPES | YUMMLY
From yummly.com
CHILLED SHRIMP SOUP - RECIPE | COOKS.COM
From cooks.com
CHILLED ZUCCHINI SOUP WITH SHRIMP - RECIPE GIRL
From recipegirl.com
CHILLED CORN AND SHRIMP SOUP - FRAMED COOKS
From framedcooks.com
CHILLED CUCUMBER, AVOCADO & SHRIMP SOUP RECIPE
From cookingwithjanica.com
CHILLED SHRIMP SOUP - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
From therecipes.info
CHILLED CUCUMBER SOUP WITH SHRIMP - PREVENTION
From prevention.com
GARLIC AND BUTTERMILK CHILLED SOUP WITH SHRIMP GARNISH RECIPE | EAT ...
From eatsmarter.com
CHILLED MELON SOUP WITH SHRIMP RECIPE | EAT SMARTER USA
From eatsmarter.com
COLD CREAM OF CUCUMBER SOUP WITH SHRIMP RECIPE - EATINGWELL
From eatingwell.com
CHILLED AVOCADO LIME SOUP WITH SHRIMP AND CHILIES ... RECIPE
From crecipe.com
CHILLED ASPARAGUS SOUP WITH HERBED SHRIMP | SAVEUR
From saveur.com
CHILLED SHRIMP SOUP - WAKEMED HEALTH & HOSPITALS
From wakemed.org
CHILLED CUCUMBER, AVOCADO & SHRIMP SOUP RECIPE
From gtoseafoodhouse.com
CHILLED CUCUMBER-AVOCADO SOUP WITH SPICY GLAZED SHRIMP RECIPE
From foodandwine.com
CHILLED CUCUMBER SOUP WITH SALT-ROASTED SHRIMP RECIPE
From foodandwine.com
ROASTED TOMATO GAZPACHO SOUP WITH CHILLED SHRIMP
From ziploc.ca
THE BEST NO-COOK RAW CORN AND CHILLED SHRIMP SOUP RECIPES WE …
From apronstringsblog.com
CHILLED CUCUMBER, AVOCADO & SHRIMP SOUP RECIPE - MANIS PASSION
From manispassion.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love