Creamy 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.

CAJUN SHRIMP SOUP

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.

CREAMY CAJUN SHRIMP AND PASTA

Steps:

• Heat a large skillet over medium heat.
• Melt butter.
• Add onion, garlic, green onion, Tony Chachere's, white pepper, and cook until softened.
• Add wine and tomatoes. Simmer for 15 minutes.
• Add heavy cream and spinach, simmer 5 minutes.
• Add pasta, shrimp, and 1/2 cup parmesan reggiano. Simmer until shrimp is warmed.
• Top with rest of Parmesan Reggiano and serve.

CREAMY-QUICK CAJUN SHRIMP

Steps:

• In a large bowl, combine shrimp, lemon juice, Worcestershire sauce and Cajun seasonings.
• Toss to coat& set aside.
• In a large skillet, saute onion& garlic in vegetable oil until tender.
• Add soup, milk, and paprika, and bring to a boil.
• Add seasoned shrimp and heat through.
• Serve over rice or pasta.