Shrimp Creole Tomato Soup Food

CREAMY CREOLE TOMATO SOUP

Steps:

• In a large pot, melt the butter over med-high heat.
• Add the onion and cook, stirring, until very tender, 7-10 minutes.
• Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
• Stir in the diced tomatoes and broth.
• Simmer, uncovered, for 15 minutes.
• Working in batches, transfer the soup to a blender or food processor and puree until smooth.
• Return the soup to the pot.
• Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
• Serve piping hot.

SHRIMP CREOLE SOUP FOR CROCK POT

Steps:

• Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
• Increase heat to HIGH and add cooked shrimp 15 minutes before serving.

EASY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

SHRIMP CREOLE TOMATO SOUP

Steps:

• MAKING 1. In a large skillet, tip in the green pepper, onion, garlic and cook the vegetables in a little shortening till it the vegetables are tender. 2. Add the soup, water, lemon juice, seasonings and shrimp. Cook this for 10 minutes and stir often SERVING 3. Serve warm over rice

SHRIMP CREOLE

Steps:

• Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about 1/4 cup; store it in a closed container in a cool, dry place.
• Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.
• In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
• Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes. Stir in the garlic and cook until fragrant, 1 minute.
• Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper and the remaining 1 teaspoon Creole seasoning. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn't burn. (If needed, add more water.)
• Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, turning each piece halfway through the cooking time. Taste and adjust seasoning.
• Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.