Jims Shrimp Soup Recipes

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SHRIMP NOODLE SOUP



Shrimp Noodle Soup image

For extra flavors, add a splash of sherry to the soup before serving.

Provided by Allrecipes Member

Categories     Shrimp Soup

Time 30m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 pinch crushed red pepper
2 quarts chicken broth
1 cup peeled, diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces fresh shrimp, peeled and deveined
4 ounces rice vermicelli
2 tablespoons soy sauce
¼ teaspoon ground black pepper

Steps:

  • In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat, cover, and simmer for 5 minutes. Stir in snow peas and shrimp, cover, and cook for 3 minutes. Break noodles into 2-inch pieces and stir into soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 19.5 g, Cholesterol 91.8 mg, Fat 2.9 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 0.4 g, Sodium 1715.8 mg, Sugar 4.2 g

MR. JIM'S LOUISIANA BBQ SHRIMP



Mr. Jim's Louisiana BBQ Shrimp image

Louisiana "barbecued" shrimp never touch an actual barbecue. Created at Pascal's Manale restaurant in New Orleans in 1954, the recipe has become a southern staple. The approach may vary, but it's certain to include ample amounts of shrimp, butter, and garlic. This version is served with French bread for soaking up the rich sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 10

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco
1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

Steps:

  • Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.
  • Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve with baguette.

BIG ED'S CAJUN SHRIMP SOUP



Big Ed's Cajun Shrimp Soup image

This is an excellent recipe that is quick and easy to fix, and it tastes great too!

Provided by Mr. Ed

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

Time 40m

Yield 6

Number Of Ingredients 15

1 tablespoon butter
½ cup chopped green bell pepper
¼ cup sliced green onions
1 clove garlic, minced
3 cups tomato-vegetable juice cocktail
1 (8 ounce) bottle clam juice
½ cup water
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
1 bay leaf
½ teaspoon salt
½ cup uncooked long-grain white rice
¾ pound fresh shrimp, peeled and deveined
hot pepper sauce to taste

Steps:

  • Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
  • Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 19.6 g, Cholesterol 92.5 mg, Fat 3.2 g, Fiber 1.3 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 722.3 mg, Sugar 4.6 g

SHRIMP SOUP



Shrimp Soup image

Make and share this Shrimp Soup recipe from Food.com.

Provided by kimbearly

Categories     Healthy

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

8 cups chicken stock
2 teaspoons louisiana hot sauce
1 cup green onion, chopped
1/2 cup celery, chopped
salt, to taste
1 tablespoon garlic, diced
1 tablespoon Lea & Perrins Worcestershire Sauce
1 cup parsley, chopped
2 cups white wine, dry
2 lbs shrimp, chopped

Steps:

  • Put ingredients, except shrimp, in chicken stock.
  • Bring to boil and then lower heat.
  • Cover, and cook for 45 minutes.
  • Add shrimp and simmer for 30 minutes more.
  • You may wish to experiment with the amount of wine you use.
  • 2 cups in the pot may be a bit much for some taste.
  • If that is so, you may take the rest internally.

Nutrition Facts : Calories 224.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 196.9, Sodium 1185.6, Carbohydrate 11.3, Fiber 0.6, Sugar 4, Protein 26

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

SHRIMP SOUP



Shrimp Soup image

Easy and good. Garnish with fresh scallions.

Provided by Jen

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

Time 25m

Yield 8

Number Of Ingredients 7

2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans beef broth
2 (10.5 ounce) cans shrimp consomme
2 ½ cups frozen shrimp, thawed
1 teaspoon fresh dill weed
salt and pepper to taste
2 tablespoons sliced green onions

Steps:

  • In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain.
  • Return broth to pot and add shrimp and dill. Heat through and adjust seasonings. Garnish with chopped green onion.

Nutrition Facts : Calories 54.6 calories, Carbohydrate 0.8 g, Cholesterol 63.3 mg, Fat 1.1 g, Protein 9.8 g, SaturatedFat 0.3 g, Sodium 656.6 mg, Sugar 0.1 g

JIM'S SHRIMP SOUP



Jim's Shrimp Soup image

This is a soup that my sweetie pie made for me - it is just so light and crisp - has a sweet side and little bite too!

Provided by Ravenseyes

Categories     Clear Soup

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup onion (chopped)
1 tablespoon garlic (minced)
1/4 cup carrot (julienned)
1 teaspoon salt (kosher, adjust to taste)
1 teaspoon pepper (fresh ground)
3 tablespoons extra virgin olive oil
8 ounces clam juice
1 cup wine (white)
14 1/2 ounces chicken broth
1 teaspoon gingerroot (fresh grated)
2 tablespoons fresh cilantro (fresh minced)
1 teaspoon soy sauce
2 cups shrimp (raw, deveined and peeled)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (adjust to taste)
1/4 cup coconut (shredded fine)
1/2 cup corn (canned)
1/4 lb snow peas (approx 1 cup fresh, do not use frozen)

Steps:

  • Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, sauté till onions are clear.
  • Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes.
  • Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.

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Top Asked Questions

What is shrimp soup?
These shrimp soup recipes are a protein-packed, delicious way to incorporate seafood into your meals. From rich and creamy to briny, these shrimp soup recipes are sure to delight. Skip to content
What is the best way to cook shrimp and Dill soup?
In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme. Bring to a simmer, then strain. Return broth to pot and add shrimp and dill.
How long does it take to prep a shrimp soup recipe?
Prep a delicious shrimp soup recipe in 30 minutes or less! Did you like the recipe? Click on a star to rate it! Average rating 5 / 5. Vote count: 1
How do you cook shrimp for shrimp boil?
MAKE IT SHINE! ADD YOUR PHOTO Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste.

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