Shrimp And Asparagus Soup Recipes

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ASIAN SHRIMP AND ASPARAGUS SOUP



Asian Shrimp and Asparagus Soup image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon vegetable oil
2 tablespoons minced shallots
6 cups water
Bouquet garni including: the stems and roots of a bunch of cilantro, bay leaf, smashed peeled garlic clove, 2 red chili
1 pound asparagus, peeled, trimmed and cut into 1/2-inch rounds
1 pound peeled and deveined shrimp, cut into 1/2-inch pieces
1 cup canned straw mushrooms or fresh enoki mushrooms or sliced domestic mushroom caps
3 to 4 tablespoons fresh lime juice
1/2 cup (packed) cilantro leaves, coarsely chopped
Salt and crushed red pepper

Steps:

  • Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
  • Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

SHRIMP, CORN, AND POTATO SOUP



Shrimp, Corn, and Potato Soup image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
2 Poblano chiles, toasted (see Note) and diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, seeded, and chopped
1 cup fish broth or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 cup corn kernels, fresh or thawed frozen
1 ear of corn, shucked and cut crosswise into 1/2inch rounds
1 pound medium raw shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only

Steps:

  • In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

ASPARAGUS SOUP WITH SHRIMP



Asparagus Soup With Shrimp image

Provided by Moira Hodgson

Categories     quick, project, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 pounds asparagus
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, sliced
2 shallots, minced
1 pound small shrimp
Juice of 1/2 lemon
3 cups chicken stock
2 cups water
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
  • In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
  • Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
  • In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams

FARFALLE WITH SHRIMP AND ASPARAGUS



Farfalle With Shrimp and Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound shrimp
1 pound asparagus
1 medium onion, chopped
1 clove garlic, minced
3 tablespoons olive oil
1 1/2 cups chopped Italian tomatoes, with their juice
3/4 cup dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1 pound farfalle
Coarse salt and freshly ground pepper
2 tablespoons flat-leaf Italian parsley

Steps:

  • Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
  • Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
  • Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
  • Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
  • Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

SHRIMP AND ASPARAGUS CASSEROLE



Shrimp and Asparagus Casserole image

This scrumptious seafood dish "travels well". At least, the recipe does= I make sure to pack it in my handbag whenever my husband and I are preparing to visit out-of-state relatives. Now that we're retired, we travel often. And it's our custom to take over in the kitchen wherever we visit and whip up one of our own family favorites-frequently this casserole. It never fails to win us compliments...along with invitations to visit again!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 12

2 packages (10 ounces each) frozen asparagus cuts
1/4 cup butter
1/4 cup all-purpose flour
1 cup whole milk
3/4 cup half-and-half cream
1/4 cup dry white wine or 1/4 cup more cream or 1/4 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 large egg yolk, lightly beaten
1/2 cup grated Parmesan cheese
1 pound cooked small shrimp
1/2 cup buttered soft bread crumbs

Steps:

  • On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. , In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp. , In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes.

Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 627mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

ASPARAGUS AND SHRIMP LINGUINE



Asparagus and Shrimp Linguine image

This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.

Provided by Eldeevee

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces linguine, broken in half
2 cups asparagus, cut into 1-inch pieces
2 tablespoons olive oil
1 cup yellow bell pepper, sliced
3 garlic cloves, minced
2 tablespoons fresh basil, chiffonade
1 cup chicken broth, Campbell's
1/2 lb shrimp
1/2 teaspoon hot pepper sauce
1/4 teaspoon fresh ground pepper

Steps:

  • Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
  • Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
  • Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
  • Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.

Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1

SHRIMP AND ASPARAGUS



Shrimp and Asparagus image

This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.

Provided by Cathy Christensen

Categories     Pasta and Noodles     Noodle Recipes

Time 50m

Yield 8

Number Of Ingredients 10

1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
½ cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
½ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
  • Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
  • In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
  • Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
  • Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g

SHRIMP AND ASPARAGUS BISQUE



Shrimp and Asparagus Bisque image

Make and share this Shrimp and Asparagus Bisque recipe from Food.com.

Provided by KHardee

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 lb raw shrimp (shell on)
1/2 lb asparagus
8 ounces condensed cream of chicken soup
8 ounces milk
2 red potatoes
5 tablespoons unsalted butter
1 tablespoon garlic
Tabasco sauce
1/8 cup dry sherry
8 ounces chicken stock

Steps:

  • Peel and devein shrimp (reserving shells).
  • Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
  • Strain and set aside.
  • Cut raw shrimp into bite size pieces.
  • Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
  • In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
  • Simmer on medium low heat for 15 minutes.
  • Serve immediately and freeze remainder.

Nutrition Facts : Calories 420.8, Fat 21.9, SaturatedFat 11.8, Cholesterol 139.3, Sodium 585, Carbohydrate 30.4, Fiber 3, Sugar 3.3, Protein 20

CREAMY ASPARAGUS CHOWDER



Creamy Asparagus Chowder image

Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield about 2-1/2 quarts.

Number Of Ingredients 15

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups whole milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Steps:

  • In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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