SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
SPICY SWEETCORN AND SHRIMP SOUP
From the *Best Ever Chicken* Cookbook edited by Linda Fraser -- Per the intro, "This is a very quick & easy soup, made in minutes. If you use frozen shrimp, defrost them b4 adding to the soup." *Enjoy* !
Provided by twissis
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a lrg saucepan & saute spring onions & garlic over med-heat for 1 min, till softened but not caramelized.
- Stir in chicken stock, cream-style sweetcorn, shrimp & chili paste (or sauce, if using).
- Bring soup to a gentle boil, stirring occ. Season to taste pref & serve immediately sprinkled w/fresh coriander leaves.
- NOTE RE SHRIMP: If using larger prawns, chop in pieces roughly = in size to baby shrimp.
- COOKS TIP PER RECIPE: If cream-style sweetcorn is not available, use ordinary canned sweetcorn & pulse in a food proc till creamy, but w/some texture left.
SPICY KILLER SHRIMP SOUP
Provided by Valerie Bertinelli
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
- Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
- Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
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.
Nutrition Facts : Calories 686 kcal, Carbohydrate 78 g, Cholesterol 319 mg, Fiber 7 g, Protein 48 g, SaturatedFat 3 g, Sodium 2344 mg, Sugar 17 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPICY KALE AND SHRIMP SOUP
This soup is full of flavor and so healthy! You can adjust the heat by altering the amount of curry paste you use; a little goes a long way. A lemon wedge is the perfect garnish.
Provided by Bethie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir mushrooms, onion, carrots, and garlic in the hot oil until tender, 5 to 7 minutes.
- Pour chicken broth into the saucepan; add basil. Bring broth to a boil, reduce heat to low, place a cover on the saucepan, and simmer until the basil seasons the broth, about 10 minutes.
- Stir kale, curry paste, salt, and pepper into the broth; bring to a boil again, reduce heat to low, and simmer until kale softens, about 10 minutes.
- Stir shrimp, tomatoes, kidney beans, and lemon juice into broth; cook at a simmer until shrimp is bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 15 g, Cholesterol 90.3 mg, Fat 3.1 g, Fiber 3.9 g, Protein 16.5 g, SaturatedFat 0.8 g, Sodium 391.5 mg, Sugar 4.1 g
SPICY SHRIMP AND SWEET POTATO SOUP
Great all-in-one meal with a nice kick! Low-calorie and very tasty. Use fresh Louisiana yams if you can find them.
Provided by liz d
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until onion is tender, about 10 minutes. Add vegetable stock, corn, sweet potatoes, diced tomatoes with green chile peppers, salsa, chili powder, cumin, salt, and pepper to onion mixture; bring to a boil for 5 minutes.
- Stir shrimp into stock mixture and return to a boil; reduce heat to medium and simmer until shrimp are cooked through, about 10 minutes more. Stir green onion into soup; season with salt and pepper.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 19.7 g, Cholesterol 86.3 mg, Fat 2.6 g, Fiber 3.4 g, Protein 12.4 g, SaturatedFat 0.4 g, Sodium 514.3 mg, Sugar 4.8 g
HABANERO HONEY SWEET CORN CAKE
This habanero honey sweet corn cake is spicy, sweet, savory, dense, moist, and very addictive! I also had no idea what to call this, as it's not really a cake, but it's also not a pie, or a pudding, or a custard, so I ended up with "cake" since it's inspired by sweet Mexican corn cake. No matter what you call this, it's phenomenal! Garnish with fresh fruit and top with crème fraiche, sour cream, Mexican crema, or whipped cream and freshly grated lime zest.
Provided by Chef John
Categories Cornbread
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
- Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth. Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
- Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
- Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes. Let cool until warm or room temperature before serving.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 31.6 g, Cholesterol 77 mg, Fat 13.4 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 7.8 g, Sodium 296.9 mg
SPICY CRAB AND SHRIMP SOUP
A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.
Provided by mjmurr
Categories Crab
Time 40m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in heavy saucepan over meduium-high heat.
- add onion and celery ,.
- saute' until tender ,about 6 minutes.
- Add clam juice , tomatoes with their jucies and sherry.
- Bring to a boil.
- Add next 8 ingredients.
- Simmer until barley is tender ,stirring often about 25 minutes.
- Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
- season with salt and pepper.
- .
Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9
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