Shrimp And Cream Cheese Soup Recipes

SHRIMP DIP WITH CREAM CHEESE

Steps:

• In a small bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in shrimp and onion. Refrigerate until serving. Serve with crackers.

SHRIMP CHOWDER

Steps:

• In a large stock pot saute celery and onions in margarine.
• Add cream cheese and milk; and stir over low heat until cream cheese is completely melted.
• Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.

SHRIMP CHOWDER

Steps:

• In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder. , Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

SHRIMP AND CREAM CHEESE SOUP

Steps:

• In a heavy 5-quart soup pot, slowly melt the cream cheese and butter over low heat.
• Then add the green onions and gently simmer them for about 10-12 minutes.
• Next, stir in the potato soup and both cans of corn and continue the simmering process for an additional 15 minutes.
• Then begin stirring in the milk in order to reach the desired consistency--start off with a half of cup, then add more if you desire.
• At this point the soup should be nice and thick, having the texture of light pancake batter.
• Finally, just before you are ready to eat, fold in the shrimp, stir in the seafood seasoning, and heat pot to hot and bubbly.

CREAM OF BROCCOLI SOUP W/SHRIMP

Steps:

• Place broccoli on pan with water and 2 bouillon cubes. Cook for 5 minutes, cover and remove from heat.
• Saute in olive oil the shallots and shrimp until translucent and pink. Add 2 bouillon cubes.
• In another pan melt butter and add flour. Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
• Add cream and milk. Add cheese and cook until melted.
• Drain broccoli reserving the liquid. Add broccoli to soup base. Use reserved liquid to thin down if it is too thick. Add potatoes now if you desire. (I had left over baked potatoes so I skinned and chopped them and threw them in). Simmer on low for about 30 minutes and serve.

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE

Steps:

• Bring a large pot of salted water to boil over medium-high heat.
• Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
• Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
• Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
• While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
• Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
• Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
• Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
• Top with freshly grated Parmesan cheese and enjoy!

CHEESY SHRIMP BISQUE

Steps:

• Cook and stir celery in butter in 2-quart saucepan on medium heat until tender. Reduce heat to low.
• Stir in cream cheese and milk; cook until cream cheese is completely melted, stirring occasionally.
• Add VELVEETA, shrimp and wine; cook until VELVEETA is completely melted and mixture is heated through, stirring occasionally. Sprinkle with dill weed.