SHRIMP CREOLE SOUP FOR CROCK POT
This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.
Provided by Ellee
Categories Peppers
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 159.7, Sodium 1787.6, Carbohydrate 14.4, Fiber 3.6, Sugar 8.1, Protein 22.8
SHRIMP CREOLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.
SHRIMP CREOLE SOUP WITH BACON AND CHEDDAR DUMPLINGS
A creole style shrimp soup with bacon and cheddar cornmeal dumplings!
Time 1h10m
Yield 6
Number Of Ingredients 24
Steps:
- Cook the bacon in a large sauce pan until crispy and set aside.
- Add the onion, celery and peppers to the sauce pan and cook in the bacon grease over medium-high heat until tender and slightly golden brown, about 5-7 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Sprinkle in the flour and cook, stirring, for 2-3 minutes.
- Add 1/2 cup of the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
- Add the remaining broth, the tomatoes, creole seasoning, bay leaves, TABASCO sauce, Worcestershire sauce and fish sauce, bring to a boil, reduce the heat and simmer for 10 minutes.
- Mix the flour, cornmeal, baking soda, butter, buttermilk, cheddar cheese and green onions along with the reserved bacon and drop 1 tablespoon 'balls' of the dough into the soup before letting them cook for 10 minutes, flipping the dumplings and letting them cook another 10 minutes.
- Add the shrimp and cook until they just turn pink, about 3 minutes before seasoning with salt and pepper to taste and serving garnished with green onions.
Nutrition Facts : Nutrition Facts Calories 348, Fat 10.9g (Saturated 5.6g, Trans 0), Cholesterol 185mg, Sodium 829mg, Carbs 34g (Fiber 3.9g, Sugars 7.6g), Protein 27.8g Nutrition by
V8 CREOLE SHRIMP SOUP
Make and share this V8 Creole Shrimp Soup recipe from Food.com.
Provided by januarybride
Categories Clear Soup
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepot over medium heat, cook sausage, peppers, celery and onions for 5 minutes.
- Add remaining ingredients and cook 8 more minutes.
Nutrition Facts : Calories 248.7, Fat 3.9, SaturatedFat 0.9, Cholesterol 172.8, Sodium 1342.8, Carbohydrate 23, Fiber 5.2, Sugar 11.7, Protein 31.3
LEMONGRASS SHRIMP SOUP
This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.
Provided by CJAY8248
Categories Asian
Time 45m
Yield 8 cups soup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken broth in a large saucepot over medium-high heat. Remove any dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.
- Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until the shrimp is cooked through.
- Garnish each bowl with some of the cilantro and red chili.
Nutrition Facts : Calories 161.1, Fat 8.6, SaturatedFat 6.3, Cholesterol 86.4, Sodium 675.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 16.2
SOUTHERN SEAFOOD GUMBO
Okay....this is not your same old timey recipe, but it is good, plus it is quick and easy to make. Great for those weeknights when you want some good old comfort foods, but don't have the long cook time that is often involved in that type cooking.
Provided by Jellyqueen
Categories Gumbo
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour olive oil into a heated soup pot.
- Sauté the onion, bell pepper, and garlic in the oil until tender, but not over done.
- Add celery seed.
- Add V8 juice, tomato sauce, water, tomatoes, okra, and cayenne pepper.
- Bring to a boil and simmer about 10 minutes.
- Stir in fish and cook for approximately 8 more minutes.
- Add shrimp and cook for about 5 more minutes.
- Place a 1/2 cup mound of rice in bowl and ladle gumbo over the rice.
- Serve with a green salad and crusty bread and you have a full meal.
Nutrition Facts : Calories 350.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 113.1, Sodium 903.9, Carbohydrate 47.9, Fiber 6.2, Sugar 7.5, Protein 31.6
V8 CHICKEN VEGETABLE SOUP
Make and share this V8 Chicken Vegetable Soup recipe from Food.com.
Provided by weekend cooker
Categories Chicken
Time 5h10m
Yield 4-6 soups, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except corn, peas, and chicken in a slow cooker.
- Cover, and cook on low 4-6 hours.
- Add vegetables and chicken 1 hour before serving.
Nutrition Facts : Calories 368.4, Fat 8.1, SaturatedFat 2.2, Cholesterol 46.4, Sodium 1337.3, Carbohydrate 51, Fiber 13.3, Sugar 6.5, Protein 27.9
V8 ESCAROLE AND WHITE BEAN SOUP
Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!
Provided by januarybride
Categories Clear Soup
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
- Add escarole and cool 3 minutes, or until wilted.
- Stir in cheese and serve.
- Garnish with fresh parsley and/or additional Parmesan cheese.
Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1
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
EASY SHRIMP CREOLE
I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.
V8 VELVETY TOMATO-CHEDDAR SOUP
Recipe from First Magazine 11/3/08. Feel free to substitute veggie broth for the chicken broth to make this a great vegetarian recipe!
Provided by januarybride
Categories Cheese
Time 1h2m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
- Add broth and bring to a boil.
- Reduce heat and simmer 35 minutes or until rice is tender.
- In a blender, puree mixture for 2 minutes and then return it to the saucepot.
- Add the juice and cook 10 minutes.
- Stir in the half and half and cheese.
- When cheese is melted, serve up the soup.
- Garnish with kettle corn and some fresh chives.
Nutrition Facts : Calories 380.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 62.8, Sodium 1292.5, Carbohydrate 25.4, Fiber 2.5, Sugar 9.3, Protein 19.2
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