Cream Corn Recipe Paula Deen Recipe Fo Recipes Recipe For Shrimp

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PAULA DEEN: CORRIE'S CREAMY CORN AND SHRIMP CHOWDER



Paula Deen: Corrie's Creamy Corn and Shrimp Chowder image

This recipe is from Paula Deen's The Deen Family Cookbook. Corrie says her Mom served this in sourdough bread bowls. This is a super quick and simple meal that tastes like you slaved in the kitchen.

Provided by AmyZoe

Categories     Chowders

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

6 ears corn, kernels cut off the cobs, cobs reserved
2 tablespoons butter
1 medium yellow onion, chopped
2 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 lb large shrimp, peeled and deveined, and cut into 1-inch pieces
3 green onions (white and light green parts trimmed and chopped)

Steps:

  • Put the corn cobs into a large pot with just enough water to cover (break the cobs in half if they don't fit).
  • Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.
  • In a medium saucepan, melt the butter over medium heat.
  • Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add the corn kernels, chicken broth, cream, and 3 cups of the corn water.
  • Season with salt and pepper to taste and bring to a boil.
  • Lower the heat and let simmer for about 10 minutes.
  • Add the shrimp and simmer until just opaque, 2 to 3 minutes.
  • Ladle the chowder into soup bowls and garnish with green onions.
  • Serve hot.

CREAMED CORN



Creamed Corn image

Provided by Paula Deen

Time 15m

Yield 6

Number Of Ingredients 3

1 dozen ears fresh corn
1 stick butter
Salt & ground black pepper to taste

Steps:

  • Remove corn from cob using a corn grater. (If you have to cut corn with a knife, avoid whole kernels; try mashing a little.) Put corn in a glass dish and put stick of butter on top. Cook in microwave on high about 7 to 10 minutes, stopping to turn and stir a couple of times. Be careful not to overcook corn. if it seems too dry, add a little milk or water. Season with salt and pepper to taste.

PAULA DEEN'S SHRIMP OR LOBSTER BISQUE



Paula Deen's Shrimp or Lobster Bisque image

Make and share this Paula Deen's Shrimp or Lobster Bisque recipe from Food.com.

Provided by Scrivener1

Categories     Lobster

Time 45m

Yield 1 cup, 4-5 serving(s)

Number Of Ingredients 10

8 ounces shrimp or 8 ounces lobster meat, cooked
2 tablespoons sherry wine
thyme, pinch
3 -4 green onions with tops, chopped
2 tablespoons butter
1 (10 1/2 ounce) can condensed tomato soup
1 cup milk (soup can full)
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup heavy cream (soup can full)
parsley, chopped for garnish

Steps:

  • Finely chop the shrimp or lobster meat and marinate 30 minutes in 2 T. of sherry and the thyme.
  • Saute onions in butter until soft.
  • Add shrimp or lobster meat and cook over a low heat for 3 to 5 minutes.
  • In a separate bowl, combine tomato soup and milk and blend mushroom soup with cream. Combine the two soup mixtures with the shrimp-lobster sautee.
  • Simmer over low heat for 3-5 minutes.
  • Add more sherry to taste.
  • Cool, then mix in blender until thick and smooth.
  • To serve, reheat in a double boiler.
  • Add more sherry to taste and garnish with chopped parsley.
  • NOTE: I boiled 2 lobster tails in salted water for approximately 5 minutes. Then, I let them cool and removed the meat.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE



Paula Deen's Cornmeal Cake With Honey Glaze image

Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.

Provided by The Daycare Lady

Categories     Dessert

Time 45m

Yield 1 9 inch pan, 9 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal, divided
2 tablespoons yellow cornmeal, divided
1 cup butter, softened
1 cup sugar
4 large eggs
1/4 cup sour cream
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk

Steps:

  • Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.

Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3

PAULA DEEN'S POTATO SOUP WITH SHRIMP



Paula Deen's Potato Soup With Shrimp image

When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe

Provided by Lorraine of AZ

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups salt water
1 lb medium shrimp
1/8 lb butter (1/2 stick)
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
crumbled bacon bits, for garnish
grated sharp cheddar cheese, for garnish
dill sprigs, garnish (optional)

Steps:

  • In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
  • In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
  • When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5

EASY HOMEMADE COOKIE ICE CREAM - PAULA DEEN



Easy Homemade Cookie Ice Cream - Paula Deen image

This recipe is from Paula Deen's show on FoodTV. It is SO simple, creamy and delicious. It doesn't make much, so you may want to double recipe for more servings.

Provided by pinkie

Categories     Frozen Desserts

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 5

3 egg yolks
1 (14 ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich style cookies, coarsely crushed
2 cups heavy cream, whipped

Steps:

  • In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.
  • Fold in the crushed cookies and whipped cream.
  • Pour mixture into a 9 by 5-inch loaf pan lined with foil.
  • Cover and freeze for 6 hours or until firm.
  • To serve, scoop ice cream from pan or cut into slices.

Nutrition Facts : Calories 798.6, Fat 56.3, SaturatedFat 34.3, Cholesterol 340.5, Sodium 185.2, Carbohydrate 61.7, Sugar 58.2, Protein 12.6

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