Paula Deen Crock Pot Potato Soup Recipe Recipe For Shrimp

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PAULA DEEN'S POTATO SOUP WITH SHRIMP RECIPE - (4.3/5)



Paula Deen's Potato Soup with Shrimp Recipe - (4.3/5) image

Provided by KellyMatthews

Number Of Ingredients 14

grated sharp cheddar cheese, for garnish
sprig of dill, optional garnish
crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk: whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter

Steps:

  • In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. 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. Add the half-and-half, salt, and pepper. In a small saucepan, bring 2 cups lightly 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 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese. Cook's Note: If you don't have access to shrimp, use corn.

POTATO SOUP WITH SHRIMP



Potato Soup With Shrimp image

This one-pot creamy potato soup with Shrimp is the ultimate comfort food on a chilly evening! This recipe calls for shrimp, potatoes, cheddar cheese and more. Creamy potatoes, shrimp, and bits of bacon in every bite is soup heaven.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 14

1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half and half
4 cups whole, reduced fat (2%), or low fat (1%) milk
2 dissolved in 1/2 cup hot milk chicken bouillon cubes
2 tablespoons all purpose flour
8 medium peeled and cubed russet potatoes
2 medium diced about the same size as the onion carrots
1 small diced onion
1/2 stick butter
grated, for garnish sharp cheddar cheese
1 sprig for garnish (optional) dill
cooked crisp and cut into pieces for garnish bacon

Steps:

  • In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. 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. Add the half-and-half, salt and pepper.
  • In a small saucepan, bring 2 cups lightly 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 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese and garnished with fresh dill.
  • Cook's Note: If you don't have access to shrimp, use corn.

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

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 CROCKPOT POTATO SOUP RECIPE - (3.7/5)



Paula Deen's Crockpot Potato Soup Recipe - (3.7/5) image

Provided by charlotteh371

Number Of Ingredients 8

1 Bag of frozen hash-brown potatoes - squares, not strips (30 oz bag)
1/3 - 1/2 cup chopped onion (depends how much you like onion)
1/4 teaspoon ground black pepper
2 Cans of chicken broth (14.5 oz each)
1 Can cream of chicken soup
1 Package Cream Cheese (softened)
1/2 cup Shredded Cheese
Cheese for the top!

Steps:

  • 1.Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium 4 hours. crock 2 Paula Deens Crock Pot Potato Soup Recipe2.Add the cream cheese (softened) and 1/2 cup cheese at the end and cook for another 20-30 minutes. crock Paula Deens Crock Pot Potato Soup Recipe3.Add some cheese to the top 4.Enjoy!

FRESH POTATO SOUP WITH SHRIMP



Fresh Potato Soup with Shrimp image

A rich potato soup with fresh shrimp - an easy dish to make for friends.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1/4 cup butter
1 small onion, diced
2 carrots, peeled, diced
2 tablespoons Gold Medal™ all-purpose flour
2 lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1/2-inch cubes (about 4 medium)
6 cups milk
1 tablespoon chicken bouillon granules
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 lb cooked deveined peeled medium shrimp, cut in half

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
  • Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 12 g, TransFat 1/2 g

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