Cajun Shrimp Soup Food
CAJUN SHRIMP SOUP
Steps:
- Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.
Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
BIG ED'S CAJUN SHRIMP SOUP
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
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 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.
CAJUN SHRIMP SOUP
The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h15m
Yield 12
Number Of Ingredients 16
Steps:
- Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
- Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
- Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Nutrition Facts : Calories 274.7 calories, Carbohydrate 19.1 g, Cholesterol 156.6 mg, Fat 15.6 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 599.4 mg, Sugar 3.5 g
CAJUN SHRIMP SOUP
Make and share this Cajun Shrimp Soup recipe from Food.com.
Provided by lukesmom
Categories Clear Soup
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy saucepan on med. heat. Carefully add flour; cook and stir until golden brown(5 minutes). Reduce heat to low. Add veggies and garlic. Cook and stir for about 5 minute Add corn, tomatoes with liquid, bay leaf, peppers and hot sauce; bring to a boil. Reduce heat. Cover and simmer for 30-40 minutes. Stir in shrimp&parsley. Heat through. Remove bay leaf and serve.
Nutrition Facts : Calories 239.2, Fat 5.7, SaturatedFat 0.8, Sodium 667.9, Carbohydrate 48.9, Fiber 4.5, Sugar 10.3, Protein 5.3
BIG ED'S CAJUN SHRIMP SOUP
Doing a search for some exciting Cajun soups, I came up with this wonderful recipe on Allrecipes.com. I hope you will enjoy it!
Provided by Bev I Am
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
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.
- Serves 6.
Nutrition Facts : Calories 177.4, Fat 3.2, SaturatedFat 1.4, Cholesterol 91.5, Sodium 757.6, Carbohydrate 23.3, Fiber 1.2, Sugar 6, Protein 14.1
CAJUN CORN SOUP WITH SHRIMP
Cajun flavor dominates this wonderful soup. Living in Louisiana make cooking with Cajun spice second nature. It is the best!-Debra Dennis, Convent, Louisiana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a heavy 8-qt. Dutch oven or soup kettle, combine oil and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Add onion and green onions. Cook for 5 minutes, stirring often. , Increase heat to high. Add hot water or broth, tomatoes and corn. Bring to boil. Reduce heat; cover and simmer for 15 minutes. Add shrimp; simmer for 5 minutes or until shrimp turn pink. Season to taste with salt and pepper.
Nutrition Facts :
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- In a medium sized pot over medium heat, heat the butter. Once hot, add the onions and cook for 5-6 minutes while stirring until softened. Add the garlic, stir and cook for 1-2 minutes. Add the tomatoes, parsley, honey, bay leaf, salt and pepper an
- d Cajun seasoning and bring up to a boil. Once boiling, turn down to a high simmer and cook for about 10 minutes. Remove the bay leaf and then puree the soup with an immersion blender, or by transferring it to a blender and blending until smooth. **Alternatively, if you don't have a way to blend the soup finely chop the onions and finely mince the garlic before cooking them and be sure to use tomato puree.
- Return the soup to the pot and add the previously cooked rice and shrimp to the pot. Bring to a boil and then turn down to a simmer for just a couple minutes until the shrimp are completely cooked through, they should be completely pink and no grey parts remain. To the pot add the fresh basil and Franks Hot Sauce as desired. If you don't have the hot sauce, considering adding a couple pinches of cayenne and just enough apple cider vinegar to give the soup a tangy, sour taste. Serve hot, garnished with extra fresh parsley or basil and crusty bread if desired.
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