4-5 sm. green onions with green tops
2 stalks celery
2+ tbsp. butter
1 can cream of shrimp soup
1 can milk
1 can cream of celery soup
1 can water
Seasoned pepper (to taste)
1/2 lb. raw shrimp in shell
Saute diced celery and diced green onions (use all of the white plus part of the green) in the butter over a low flame and cook partially, still crisp. Add 1 can cream of shrimp soup plus 1 can milk and 1 can cream of celery soup and 1 can of water. Add seasoned pepper. Stir and heat thoroughly but do not boil. Peel and cut up the fresh shrimp. Add to pot and continue to heat 3-4 minutes until shrimp are barely cooked, stirring occasionally.Can Someone Give me an AMAZING recipe for a good type of ';Shrimp Soup';????
INGREDIENTS
4 pounds fresh shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 cup margarine, divided
2 cups minced onion
3 cups sliced celery
3 cups diced green bell pepper
2 tablespoons cornstarch
3 1/2 cups water
DIRECTIONS
In a large bowl, combine the shrimp, salt, pepper, and red pepper flakes. Blend well. Cover and place in the refrigerator.
In a large pot over medium heat, melt 1/2 cup of margarine and add the onions. Saute the onions until they are translucent.
Stir in the celery and bell pepper. Increase the heat to high and stir occasionally for 20 minutes. Add the remaining 1/2 cup of margarine and bring to a boil. Fold in the shrimp and reduce heat to medium cook for 10 minutes.
Mix the cornstarch and water together and slowly pour it into the pot; just covering the top of the shrimp mixture. Cook on medium/high heat until the celery is soft; about 20 minutes. Add any additional salt, pepper and red pepper flakes to taste.Can Someone Give me an AMAZING recipe for a good type of ';Shrimp Soup';????
I love shrimp bisque.
http://www.cooks.com/rec/doc/0,1745,1451鈥?/a>
This is a great shrimp soup recipe with no cream:
Spanish-style Shrimp Soup
1 lb. raw shrimp, deveined, but reserve shells and tails
7 c. water
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tbsp. olive oil
1 medium onion, chopped
1 red or yellow bell pepper, roasted, peeled and chopped
3 cloves garlic, minced
1 (14-oz.) can diced tomatoes, with juices
1/2 tsp. saffron, ground, or 1/4 tsp. saffron powder
Combine shrimp shells and tails with water, salt and pepper in a large saucepan. Bring to a boil, then turn heat down to simmer. Skim foam as it rises from the broth. After 15 minutes, strain out and discard the shells and tails, reserving broth.
Heat the olive oil in a skillet over medium-high heat. Saut茅 the onions for 2 to 3 minutes, then add the bell pepper and garlic. Saut茅 for a minute. Mix in the diced tomatoes with their juices and saffron. Cook, stirring occasionally, over medium-low heat for 10 minutes.
Add the vegetables to the broth. Simmer for 15 minutes. Add the shrimp and simmer for 5 to 7 minutes, just until the shrimp turn opaque and pinkish. Taste for seasoning, adding more salt and pepper if needed.
Note: To peel bell pepper, cut it into eighths and lay skin side up on a baking tray. Put under a broiler until the skins begin to blister and blacken. Cool slightly, remove skins and chop.
Serves 4.
And this is a great recipe for cream-style shrimp soup:
Cream of Shrimp Soup
Ingredients:
3 tablespoons butter
1 onion, finely chopped
2 stalks celery, finely diced
2 pounds shrimp, peeled and deveined
2 cups heavy cream
1 bay leaf, crumbled
1 tablespoon parsley, chopped
1 tablespoon Worcestershire sauce
1 cup dry white wine
1/2 tablespoon dried thyme
1 cup water
dash hot sauce
salt and pepper, to taste
Directions:
In a large saucepan, melt the butter over medium heat. Add onion and celery; saute until the onion is translucent 2-3 minutes. Add white wine, water, cream, thyme, bay leaf and all but a handful of shrimp. Bring to a boil, reduce the heat, cover and simmer gently for 20 minutes. In small batches, puree in a food processor. Return soup to the pan and season with salt, pepper, hot sauce and Worcestershire sauce. Cut the remaining shrimp into small chunks and add to the soup. Simmer gently until cooked through, 2-3 minutes. Garnish with parsley.
Serves 4 to 6.
Corn and Shrimp Soup
INGREDIENTS:
* 1/2 cup oil
* 6 tablespoons flour
* 2 med. onions, chopped
* 2 cloves garlic, minced
* 1 large can stewed tomatoes, undrained and mashed
* 1/2 can Rotel tomatoes
* 2 large cans cream-style corn
* 2 large cans whole-kernel corn
* 1 qt. chicken broth
* 2 lbs. shrimp fresh, frozen or canned
* Salt %26amp; pepper to taste
PREPARATION:
Mix oil and flour in a large saucepan or soup pot to make a light roux. Add chopped onions and garlic and cook until onions are soft. add both kinds of tomatoes, both kinds of corn, broth and cook on low heat at a simmer for 40 minutes.
Add the shrimp and continue to simmer for 20 more minutes. Season with salt %26amp; pepper to taste. Serve hot.
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Big Ed's Cajun Shrimp Soup
INGREDIENTS
* 1 tablespoon butter
* 1/2 cup chopped green bell pepper
* 1/4 cup sliced green onions
* 1 clove garlic, minced
* 3 cups tomato-vegetable juice cocktail
* 1 (8 ounce) bottle clam juice
* 1/2 cup water
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon red pepper flakes
* 1 bay leaf
* 1/2 teaspoon salt
* 1/2 cup uncooked long-grain white rice
* 3/4 pound fresh shrimp, peeled and deveined
* hot pepper sauce to taste
DIRECTIONS
1. Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.
2. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
EASY SAVORY SHRIMP SOUP
1 onion, chopped
1 carrot, chopped
2 tbsp. Coca-Cola
3 c. beef bouillon
2 cans cream of shrimp soup
1 can green peas, drained
12 oz. shrimp, cooked
In larger boiler/pot, put coke, onion and carrot and quick-cook boil. Before evaporated, add bouillon. Bring to boil, then simmer 10 minutes. Add peas. Bring to a boil then simmer 5 minutes. Add shrimp soup and shrimp. Simmer to hot, not boiling.
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