Shrimp Corn And Potato Soup Food

SHRIMP AND CORN SOUP

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.

SHRIMP AND CORN CHOWDER

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.

ONE-POT SHRIMP BOIL WITH CORN AND POTATOES

Steps:

• Bring 5 quarts of water to a boil in a 10- to 12-quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic, salt, and spice bundle. Reduce heat to a simmer; cover, and cook 10 minutes.
• Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minutes. Add corn; continue cooking 5 minutes more.
• Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
• Make spicy butter: In a small bowl, stir together melted butter and hot sauce to taste. Divide butter among small dishes or ramekins.
• Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter, and serve with spicy butter, if desired.

FRESH POTATO SOUP WITH SHRIMP

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
• Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.

SHRIMP CORN CHOWDER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to paper towels. Drain excess grease from the skillet.
• Crumble 4 slices bacon into the skillet. Add onion, celery, garlic, and thyme; cook and stir over medium heat until soft, about 5 minutes.
• Transfer bacon mixture to a large pot. Add corn and chicken broth. Bring soup to a boil; cook until flavors combine, about 5 minutes.
• Pour 2 cups of soup into a blender. Cover and hold lid down; puree until smooth.
• Return pureed soup to the pot. Stir in half-and-half, pepper, and salt. Bring to a boil. Stir in shrimp; cook until shrimp are opaque, 3 to 4 minutes.
• Ladle soup into bowls. Crumble remaining 2 slices bacon on top.

PAULA DEEN'S POTATO SOUP WITH SHRIMP

Steps:

• In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
• In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
• When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

SHRIMP & CORN CHOWDER

Steps:

• In saucepan, cook onions, garlic, parsley and cayenne pepper in melted butter until tender.
• Add soup, cream cheese and milk and mix thoroughly over heat until all lumps are gone.
• Add shrimp and corn. Season with salt and pepper and stir.
• Bring to a boil; Reduce heat. Cover and simmer for 10-12 minutes or until shrimp are pink and done. (Not overdone.) Stir occasionally.
• Garnish with grated, fresh parmesan cheese.

NEW ORLEANS CORN & SHRIMP SOUP

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.

CHILLED CORN AND SHRIMP SOUP

Steps:

• In a large skillet, saute onion in oil until tender. Add the shrimp, garlic and curry; saute until shrimp turn pink, 4-6 minutes longer. Remove from the heat and set aside., In a blender, combine the buttermilk, 2 cups corn, sour cream, pepper sauce, salt and pepper. Cover and process until smooth; transfer to a large bowl. Add remaining corn and shrimp mixture. Cover and refrigerate for at least 3 hours. Garnish servings with chives.

CORN AND SHRIMP SOUP (WEIGHT WATCHERS)

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.