Creole Corn And Shrimp Soup Recipes

CREOLE CORN AND SHRIMP SOUP

Steps:

• Gather the ingredients.
• In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
• Add the chopped onions and garlic and cook until the onions are softened.
• Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
• Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
• Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
• Season the soup with kosher salt and freshly ground black pepper to taste.
• Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.

NEW ORLEANS CORN & SHRIMP SOUP

Steps:

• Rinse shrimp in cool water then peel and save shells.
• In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
• Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
• Strain the stock into a bowl, discard shells and onion and set aside.
• In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
• Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
• Remove the mixture from the dutch oven and separate into 2 equal portions.
• Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
• Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
• Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
• Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
• As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
• Next add the reserved whole shrimp (the unshredded portion), mixing well.
• Cover the dutch oven and cook on low heat for about 20 minutes.
• Place in serving bowls and garnish with cilantro.

SHRIMP AND CORN SOUP--CROCK POT

Steps:

• Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS.
• Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high.
• Ladle into bowls and garnish with green onions, enjoy.

EASY FAST NEW ORLEANS SHRIMP CORN SOUP

Steps:

• Saute onions and sausage in soup pot. Mix in other ingredients.
• Simmer as long as you like.
• Ta-Da! This is really wonderful! And you can make it in a jiffy. If you'd like it thicker use a little water with corn starch.

SHRIMP CREOLE SOUP FOR CROCK POT

Steps:

• Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
• Increase heat to HIGH and add cooked shrimp 15 minutes before serving.