Corn And Shrimp Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOMMIE'S CORN AND SHRIMP SOUP



Mommie's Corn and Shrimp Soup image

This is the BEST corn and shrimp soup recipe EVER! It was posted in a local church cookbook by my grandmother's neighbor, but my grandma swears that it is her recipe! Anyway, it is not a cream based soup but is very delicious. It is a little time consuming, but WELL worth the wait!

Provided by mrsjjkool

Categories     Cajun

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

5 tablespoons oil
3 tablespoons flour
2 onions, finely cut
2 garlic cloves, finely chopped
1 bell pepper, finely chopped
1 (15 ounce) can tomatoes, undrained and chopped
2 (11 ounce) cans shoe peg corn, undrained
1 (14 3/4 ounce) can cream-style corn
3 (16 ounce) cans chicken broth
2 lbs peeled shrimp
1/2 cup butter
green onion top
parsley
Tabasco sauce
salt and pepper

Steps:

  • Make a light brown roux with oil and flour.
  • Add onions, garlic, and bell pepper.
  • Let simmer a few minutes.
  • Add tomatoes and cook for 5 minutes.
  • Add to this mixture 3 cans of corn and chicken broth.
  • Cook slowly for 1 hour.
  • In a separate skillet, fry the shrimp in butter.
  • After the shrimp turn pink, add to the soup mixture.
  • Cook for 1/2 hour.
  • Add green onions, parsley, Tabasco sauce, salt and pepper to taste.
  • Serve with crusty bread and a salad and ENJOY!

CORN AND SHRIMP SOUP (WEIGHT WATCHERS)



Corn and Shrimp Soup (Weight Watchers) image

My SIL gave me this recipe and said it's only 5 points per cup of soup. I cannot attest to how many points, but it is low fat. I've made this a few times, but have to admit I "fattened" it up, but the low-fat version is still very tasty. If you want a dish to serve for a special dinner or to company that is very rich you would need to make the following changes: Saute' your vegetables in 6 tablespoons butter over medium-high heat until onions are lightly carmelized. Substitute regular cream cheese for low fat, regular Cream of Mushroom Soup for the reduced fat version and heavy whipping cream for the fat free milk. Also, add one can (14 ounces) chicken broth. I also use double the amount of chopped onion when I make it. Yes, it does add quite a few calories and fat grams, but it is for a special occasion and you don't eat it every day. DH proclaimed this was his favorite soup (the "fattening" version. BTW, a friend who made it thought it had too much black pepper so please use your own personal preference in that area.

Provided by Luby Luby Luby

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup onion, chopped
1 cup green bell pepper, chopped
2 garlic cloves, minced
8 ounces low-fat cream cheese, 1/3 Less Fat, softened
2 cups nonfat milk
1 (15 ounce) can cream-style corn
1 (10 ounce) can low-fat cream of mushroom soup
1 (10 ounce) can Ro-Tel tomatoes
1 1/4 lbs shrimp, peeled and deveined
4 teaspoons green onions, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon cayenne pepper

Steps:

  • Spray heavy dutch oven with Pam.
  • Add onion and bell pepper and saute' on medium-low for 15 minutes or until soft.
  • Stir in cream cheese and cook until cheese is melted.
  • Add milk, corn, soup & tomatoes and seasonings.
  • Simmer gently for 10 minutes, stirring to keep from sticking.
  • Add shrimp and cook an additional 5 minutes or until shrimp are pink.
  • Remove from heat and sprinkle with green onions.

CURRIED SHRIMP AND CORN CHOWDER



Curried Shrimp and Corn Chowder image

Provided by Katie Lee Biegel

Time 50m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno chile, for serving

Steps:

  • Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.)
  • Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno chile and serve.

SHRIMP, CORN, AND POTATO SOUP



Shrimp, Corn, and Potato Soup image

Provided by Food Network

Categories     appetizer

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.

SHRIMP AND CORN CHOWDER



Shrimp and Corn Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons unsalted butter
3 stalks celery, thinly sliced
2 bunches scallions, chopped
3 cups frozen diced potatoes
3 cups frozen corn
3 sprigs thyme
2 bay leaves
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 quart low-fat milk
1 pound medium shrimp, peeled and deveined
Paprika, for sprinkling

Steps:

  • Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
  • Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.

SHRIMP AND CORN SOUP



Shrimp and Corn Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings (about 1 1/2 cups fondue)

Number Of Ingredients 26

1/2 cup (1 stick) unsalted butter
1/2 onion, chopped
1 stalk celery, chopped
1/4 red bell pepper, chopped
1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined
2 teaspoons Cajun Select Seasoning, recipe follows
Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon cayenne pepper
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano

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.

CHORIZO, SHRIMP AND CHICKPEA SOUP



Chorizo, Shrimp and Chickpea Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated)
3 cloves garlic
3 stalks celery, roughly chopped
3 carrots, roughly chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound fully cooked chorizo (not dried), chopped
1 pound red-skinned potatoes, diced
1 15-ounce can chickpeas, undrained
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 teaspoon smoked paprika

Steps:

  • Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
  • Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
  • Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
  • Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams

CORN AND SHRIMP SOUP (LOW-FAT)



Corn and Shrimp Soup (Low-Fat) image

Have a hearty soup on the table in under 20 minutes. Delicious and very easy to prepare...even easier if using pre-cooked shrimp. For variety, add one can crabmeat when you add the shrimp. Optional asparagus adds a little color and great taste!

Provided by BeachGirl

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 spring onions, thinly sliced
1 fresh garlic clove, minced
1 (15 ounce) can fat-free chicken broth
1 teaspoon very low-sodium instant chicken bouillon granules or 1 chicken bouillon cube
3/4 cup water
2 cups small shrimp, peeled
1/4 teaspoon basil leaves
1/4 cup dry sherry (not cooking sherry)
1/4 teaspoon ground black pepper
1 (15 ounce) can creamed corn
5 cooked asparagus spears, cut into 1 inch pieces

Steps:

  • Devein, wash and rinse shrimp.
  • If shrimp are very large, cut them in half lengthwise. (This will make them curl nicely when boiled.) Drop shrimp into boiling water and cook just until they turn pink; drain. Do not overcook.
  • In a large pot lightly sprayed with non-stick cooking spray, saute onions and garlic just until onions are translucent, but not browned.
  • Add chicken broth, water, basil, chicken granules, and pepper. If using asparagus spears, add them now. Stir and heat mixture until almost boiling.
  • Add corn, shrimp and sherry; stir to mix well, and heat 1 minute.
  • Serve.

Nutrition Facts : Calories 159.1, Fat 0.7, SaturatedFat 0.1, Sodium 773.4, Carbohydrate 25.3, Fiber 2.2, Sugar 5.1, Protein 3.4

NEW ORLEANS CORN & SHRIMP SOUP



New Orleans Corn & Shrimp Soup image

Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

Provided by Luby Luby Luby

Categories     Corn

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 20

2 lbs shrimp (shells on)
1/2 cup real butter
1 cup onion, chopped fine
1 tablespoon minced garlic
1/2 cup green onion, finely sliced
1/2 cup celery, finely chopped
1/4 bell pepper, finely chopped
2 cups shrimp stock
1 pint whipping cream
1 cup whole milk
2 (15 ounce) cans cream-style corn
1/2 lb good quality bacon (fried and crumbled) or 1/2 lb diced tasso, if you can find it
1 teaspoon basil
2 teaspoons salt
1 teaspoon white pepper
1 dash cayenne pepper (more if you want hot)
1/2 teaspoon black pepper
1/4 teaspoon Tabasco sauce
4 tablespoons chopped cilantro
1 onion, quartered (for stock)

Steps:

  • Rinse shrimp in cool water then peel and save shells.
  • In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
  • Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
  • Strain the stock into a bowl, discard shells and onion and set aside.
  • In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
  • Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
  • Remove the mixture from the dutch oven and separate into 2 equal portions.
  • Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
  • Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
  • Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
  • Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
  • As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
  • Next add the reserved whole shrimp (the unshredded portion), mixing well.
  • Cover the dutch oven and cook on low heat for about 20 minutes.
  • Place in serving bowls and garnish with cilantro.

SPICY SWEETCORN AND SHRIMP SOUP



Spicy Sweetcorn and Shrimp Soup image

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

1/2 teaspoon sesame oil or 1/2 teaspoon sunflower oil
2 spring onions (thinly sliced)
1 garlic clove (crushed)
2 1/2 cups chicken stock
1 (15 ounce) can sweet cream-style corn
1 1/4 cups baby shrimp (cooked & see note below pls)
1 teaspoon green chili paste (optional) or 1 teaspoon chili sauce (optional)
salt and black pepper (to taste pref)
fresh coriander leaves (garnish) (optional)

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.

COLD SOUTHWESTERN CORN AND SHRIMP SOUP



Cold Southwestern Corn and Shrimp Soup image

Using frozen corn and shrimp saves a lot of time in this no-cook soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 20m

Number Of Ingredients 10

4 packages (10 ounces each) frozen corn kernels, thawed
1 cup low-fat yogurt
1 cup milk
1/3 cup fresh lime juice (from 2 or 3 limes)
1 teaspoon ground coriander
Pinch cayenne, pepper
1 pound cooked frozen shrimp, thawed, roughly chopped, reserving 4 whole shrimp
Coarse salt and ground pepper
1 cup grape tomatoes, halved
1 avocado, halved, pitted, peeled, and diced

Steps:

  • In a blender, working in two batches, puree corn, yogurt, milk, lime juice, coriander, and cayenne. Strain through a fine-mesh sieve into a large bowl, pressing to extract as much liquid as possible; discard solids. Stir in chopped shrimp, and season with salt and pepper.
  • Serve garnished with tomatoes, avocado, and reserved whole shrimp.

Nutrition Facts : Calories 524 g, Fat 13 g, Fiber 10 g, Protein 39 g

More about "corn and shrimp soup food"

ALL RECIPES HOT & SPICY FRIED CORN & SHRIMP RECIPE FOOD ...
ALL Recipes Hot & Spicy Fried Corn & Shrimp Recipe Food Cooking Recipes. AllRecipes Published February 2, 2022 17 Views. 44 rumbles. Share. Rumble — ALL Recipes Hot & Spicy Fried Corn & Shrimp Recipe Food Cooking Recipes. Sign in and be the first to comment. 2m11s.
From rumble.com


FOOD LUST PEOPLE LOVE: CAJUN CRAB SHRIMP CORN SOUP
Add in the shrimp and sprinkle on the Cajun seasoning. Stir well and cook till shrimp are pink. Add the rest of the ingredients, except the crab. Slowly heat the soup and then simmer for 30 minutes, stirring often. While the soup is simmering, pick through the crab carefully and discard any bits of shell you find.
From foodlustpeoplelove.com


CORN AND SHRIMP SOUP RECIPE BY FOODLOVER | IFOOD.TV
Corn And Shrimp Soup. By: foodlover. Beef And Vegetable Soup - Slow Cooker Recipe. By: Nickoskitchen. Cheddar and Chive Soup . By: LeGourmetTV. Creamy Butternut Squash Soup. By: GooseberryPatch. Apple Walnut Topped Pumpkin Soup. By: LeGourmetTV. Soup - Chicken - Wild Rice And Leek Soup. By: C4Bimbos ...
From ifood.tv


SHRIMP AND CORN SOUP - THE COZY APRON
My shrimp and corn soup is a deliciously zesty soup recipe that's brothy and light, yet wonderfully satisfying. Brimming with lots of fresh-cut corn kernels, plump seared shrimp, finely diced red bell peppers and potatoes, plus a sprinkle of spices, this comforting soup is extra delectable when topped with fresh, sliced avocado! The Perfect Zesty Soup To Get Cozy …
From thecozyapron.com


CORN AND SHRIMP CHOWDER - GOOD HOUSEKEEPING
Return blended soup and reserved corn to same Dutch oven; stir in half-and-half. Heat soup over medium heat until hot, stirring occasionally. (Do not boil.) Add sliced shrimp and cook 5 minutes ...
From goodhousekeeping.com


CREAMY SHRIMP AND CORN SOUP IN A CAST IRON DUTCH OVEN
Tips for Making Shrimp and Corn Soup. If corn is not in season, you can also use a 10 ounce bag of frozen corn kernels. Adjust the spice level to your taste. If you love spicy food, you can add jalapenos or diced poblanos to your shrimp soup. Or, if you don’t like spice, just leave out the green chiles.
From theflattopking.com


CAJUN LOUISIANA CREAM OF SHRIMP SOUP RECIPE ...
Add garlic, corn, tomatoes, chicken stock, thyme, chili powder, paprika, salt, pepper and cayenne. Bring to a boil. Reduce heat and simmer, uncovered, for 10-12 minutes. Stir in raw shrimp, dry sherry and cream. Bring to a gentle boil. Simmer for an additional for 8 minutes or until shrimp turns pink.
From dobbernationloves.com


HOW TO COOK SHRIMP CREAMY SOUP WITH VEGETABLES AND …
#ShrimpCreamySoup #ShrimpSoupWithVegetables #LanzVlog
From youtube.com


HOW TO MAKE GINAREP RECIPE (SHRIMP AND CORN SOUP) - FOOD NEWS
Step 1 In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
From foodnewsnews.com


SHRIMP CORN CHOWDER - CLEAN FOOD CRUSH
Using a hand blender or potato masher, quickly blend your soup for a few seconds. We want to make it creamy but still nicely chunky, so don't overblend. Add in your corn, raw shrimp, cayenne pepper and thyme; simmer for 5 minutes, or until shrimp are pink and just cooked through. Taste test, then season with sea salt and pepper, if desired.
From cleanfoodcrush.com


SHRIMP-AND-CORN BISQUE RECIPE - EMERIL LAGASSE | FOOD & WINE
Wipe out the soup pot. Add the butter and melt over moderate heat. Stir in the flour and cook, stirring, for 3 minutes. Add the remaining onions and the corn and cook until softened, about 5 …
From foodandwine.com


CORN AND SHRIMP SOUP RECIPES ALL YOU NEED IS FOOD
SHRIMP AND CORN SOUP RECIPE | FOOD NETWORK. Provided by Food Network. Total Time 40 minutes. Cook Time 30 minutes. Yield 4 to 6 servings (about 1 1/2 cups fondue) Number Of Ingredients 26. Ingredients; 1/2 cup (1 stick) unsalted butter: 1/2 onion, chopped: 1 stalk celery, chopped: 1/4 red bell pepper, chopped: 1/4 cup all-purpose flour 1 cup chicken broth 1 1/2 …
From stevehacks.com


SHRIMP BACON AND CORN CHOWDER - DELIGHTFUL E MADE
This soup is such a great comfort food and a delicious dinner to serve your family any night of the week. Everyone will love the savory flavor of the bacon with the shrimp, along with the sweetness of the corn. It has the perfect texture, as its both creamy and chunky – perfect for dunking bread. As the days get shorter, and night come sooner, bring this fantastic comfort …
From delightfulemade.com


COOK THIS: CORN AND SHRIMP SOUP IS A MARRIAGE MADE IN ...
Salt and pepper, to taste. 1. In large pot or Dutch oven, add oil and sauté onion, bell pepper, celery until vegetables are tender. Add garlic …
From theadvocate.com


NEW ORLEANS CORN & SHRIMP SOUP RECIPE - FOOD NEWS
Sprinkle the shrimp with the remaining ½ teaspoon Creole seasoning and toss to coat. Add the shrimp to pot, and simmer just until the shrimp turn pink, 5 to 10 minutes. Season to taste with salt and pepper, and serve the soup garnished with the …
From foodnewsnews.com


HOW TO COOK CORN SOUP WITH SAFFRON AND SHRIMP - RECIPE ...
Remove the corn cobs and blend half of the soup. Return the pureed soup back to the pan and stir. Season to taste. Melt the remaining oil in a saucepan and add the saffron. Fry for 2-3 minutes to give the butter a thick color. Add the shrimp and stir, after about 2-3 minutes remove from the heat and season. Serve the shrimp soup.
From thisnutrition.com


SHRIMP AND CORN TORTILLA SOUP - FROM A CHEF'S KITCHEN
Fun, festive, flavorful Mexican-inspired Shrimp and Corn Tortilla Soup is a surefire way to bring a smile to everyone at the table--especially the seafood lovers! A spicy, tomatoey broth kicked up with fresh lime juice is the perfect pairing with shrimp while corn adds a touch of sweetness to the tangy base. Once prepped, it comes together quickly.
From fromachefskitchen.com


17 EASY SHRIMP SOUP RECIPES - TOP RECIPES
Shrimp and Corn Soup. Light and satisfying at the same time, this soup will become your new favorite weeknight choice. Enjoy shrimp, corn, potatoes, and bell peppers in a brothy soup. Sliced avocado on the top adds that extra touch of creaminess. Because this recipe is one-pot and uses simple ingredients, it takes less than an hour to get on the table. It’s all …
From topteenrecipes.com


CAJUN CORN SHRIMP SOUP - IMMACULATE BITES
How to Make Cajun Corn Shrimp Soup. Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside.
From africanbites.com


YUMMY CORN AND SHRIMP SOUP - BAKED BROILED AND BASTED
Add rotel tomato and frozen corn..bring back to a slow boil for about 5 minutes. Make sure to stir with a spatula from the bottom. Stir in shrimp. Once the shrimp are pink and curled add the half and half. Bring the soup up to a slow boil. Once the there is a slow boil turn off burner and place lid on the soup for at least 5 minutes.
From bakedbroiledandbasted.com


CREOLE CORN AND SHRIMP SOUP RECIPE - THE SPRUCE EATS
This corn and shrimp soup is a flavorful combination of fresh shrimp, tomatoes, and corn. A tomato-based soup is a fabulous dairy-free alternative to heavier seafood soups. Canned corn, cream-style corn, and tomatoes make the soup an easy preparation. You can put it all together quickly for a meal that will simmer for an hour before being ready ...
From thespruceeats.com


CORN AND SHRIMP SOUP - AVOCADOS FROM MEXICO
In a pot at medium to high heat, bring boil the chicken broth, 3 corn cobs and the shrimp shells for 10 minutes to make a flavorful broth. In a different large pot, warm the butter and olive oil over medium heat. Cook the jalapeño and onion until the onion is translucent, approximately 5-7 minutes. Add the garlic, potatoes and paprika and stir.
From avocadosfrommexico.com


CREAMY SHRIMP AND CORN SOUP - LOVEFOODIES
1. Saute all onions and bell peppers in melted butter. 2. Add all corn, soups, tomatoes and broth. Cook over medium heat for 30 minutes. 3. Add shrimp and …
From lovefoodies.com


CREAMY SHRIMP AND CORN SOUP RECIPE - FOOD NEWS
A steamy bowl of Shrimp and Corn Soup is the perfect antidote for bone-chilling, wet winter days. This soup is a favorite dish in south Louisiana made with its spicy tomatoey broth that balances the sweetness of the corn and shrimp flavor. Warmth for the body, good for the soul!
From foodnewsnews.com


CREAMY SHRIMP & CORN SOUP - DIARY OF A RECIPE COLLECTOR
Season with 3/4 tsp creole seasoning. Season shrimp with remaining creole seasoning and add to veggies. Cook 4 to 5 minutes over medium to medium-high heat. Add cans of corn, cream cheese, and half and half. Bring to a simmer and stir to melt cream cheese. Cook over low until cream cheese is melted. Serve with fresh parsley, if desired.
From diaryofarecipecollector.com


CORN SHRIMP AND SAUSAGE SOUP RECIPE - FOOD NEWS
Louisiana Shrimp and Corn Soup. Heat oil in a 5-quart soup pot. Add flour and cook, whisking, to make a very light brown roux. Add celery, onions, and bell pepper. Sauté until celery and onions are clear, about 10 minutes. Stir in tomato sauce, corn, and stock; simmer 30 minutes. Add shrimp and cook 8 minutes. Taste and adjust seasoning.
From foodnewsnews.com


SHRIMP & CORN SOUP NUTRITION FACTS - EAT THIS MUCH
201 Calories. 19g Carbs. (18g net carbs) 10g Fat. 10g Protein. No price info. cup. Nutrition Facts. For a Serving Size of 1 cup.
From eatthismuch.com


GINAREP RECIPE (SHRIMP AND CORN SOUP) - FOOD NEWS
Step 1 In a large pot over medium high heat, saute the shrimp and the onions in the butter or margarine for about 5 minutes or until onions are tender. Add the cream of chicken soup, cream of celery soup, corn, broth, milk, rosemary, thyme, nutmeg and salt and pepper to taste. Reduce heat to low and simmer for 20 minutes. Serve with French bread.
From foodnewsnews.com


CREAMY SWEET CORN SOUP WITH SHRIMP | SO DELICIOUS
How to Cook Creamy Sweet Corn Soup With Shrimp. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic, onion, sweet corn, and chili. Season with salt, pepper, and oregano. Add the sour cream and vegetable stock. Cook everything for 10 minutes until the mixture thickens. Add the soup into a blender and blend it until smooth.
From sodelicious.recipes


SHRIMP & CORN SOUP - MENU - SAMMYS GRILL - BATON ROUGE
The thick broth reminded me of a southern white gravy that care forgot. Throw in some corn and some food-service shrimp, you've got the Sammy's Soup. The whole preparation tasted like a conveyor belt commissary dish that filled a spot on the menu. You guys could do better... Overall, the food wasn't bad, the soup just wasn't good.
From yelp.com


SWEET CORN AND SHRIMP CHOWDER SOUP - SWEETBITES
Remove shrimp with a slotted spoon and set aside. Add the 2 tablespoons of butter along with the onions to the pot and increase the heat slightly. Sweat out the onions until translucent and tender, about 5 minutes. Add the reserved roasted sweet corn kernels to the pot. Stir in and season with salt and pepper.
From sweetbitesblog.com


BEST PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN ...
Step 1. Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool.
From foodnetwork.ca


SHRIMP, CORN, AND SWEET POTATO SOUP RECIPE - FOOD ...
SHRIMP, CORN, AND SWEET POTATO SOUP. Local ingredients of shrimp, corn and yams combined with wonderful seasonings create this Louisiana favorite. Also see Article: Louisiana Sweet Potatoes Makes 12 cups. • 1 red onion, chopped • 1/2 cup chopped celery • 1/2 tsp. minced garlic • 1 green bell pepper, cored and chopped
From foodreference.com


SHRIMP AND CORN CHOWDER RECIPE - MARICEL PRESILLA | FOOD ...
Directions. In a large, shallow glass or stainless-steel bowl, toss the shrimp with two-thirds of the minced garlic, the scallions, lime juice and 1 teaspoon of salt. Cover with plastic wrap and ...
From foodandwine.com


KEVIN BELTON CORN CHOWDER WITH SHRIMP AND BACON RECIPE
Myrecipes.com. A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the ... 45 Min. 8 servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley) Bookmark. 100%.
From crecipe.com


CORN AND SHRIMP CHOWDER - LOVE AS FOOD
Corn and shrimp chowder thanks to the Big C. Two of the main ingredients of this soup are from Costco. The frozen shrimp comes in 2-pound bags. I usually use 1 pound for whatever I am making for dinner. So one bag can work for 2 meals. The shrimp defrosts super quick. I put it in a strainer and then fill my kitchen sink with cold water and set ...
From loveasfood.com


Related Search