Bayou Shrimp Soup Recipes

SPICY KILLER SHRIMP SOUP

Steps:

• Whisk together the wine and the tomato paste in a medium saucepan until the tomato paste dissolves.
• Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf and thyme sprig; bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until slightly reduced and very flavorful, about 15 minutes.
• Pour the broth mixture through a fine wire-mesh strainer into a clean saucepan; discard the solids. Add the coconut milk, lemon zest and lemon juice to the broth mixture; bring to a simmer over medium heat. Add the shrimp and simmer until the shrimp are just cooked through, about 3 minutes. Remove from the heat and add the butter, stirring until the butter melts. Serve the soup in shallow bowls and sprinkle with the parsley.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

BAYOU GULF SHRIMP GUMBO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute the celery, onion, green pepper and garlic in drippings until tender., Transfer to a 4-qt. slow cooker. Stir in the bacon, clam juice, tomatoes, Worcestershire sauce and marjoram. Cover and cook on low for 4 hours., Stir in shrimp and okra. Cover and cook 1 hour longer or until shrimp turn pink and okra is heated through. Serve with rice if desired.

BAYOU SHRIMP SOUP

Steps:

• Cook rice in water as directed on package.
• Meanwhile, melt butter in large skillet over medium heat. Add shrimp, garlic, salt and pepper; cook 5 minutes or until shrimp turn pink, stirring occasionally.
• Add salsa, clam juice and chiles; mix well. Reduce heat to low; cook 5 minutes.
• In small bowl, combine water and flour; blend until smooth. Add to mixture in skillet; cook 2 minutes or until slightly thickened, stirring constantly. Serve in bowls, with or without rice.

BAYOU SHRIMP CASSEROLE

Steps:

• Saute onion and garlic in butter.
• Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
• When melted, add onions and garlic and mix well.
• Add shrimp, rice, & brocolli (be sure to drain well).
• Mix well.
• Sprinkle with bread crumbs. Brown, if desired.
• Mushrooms can be added to top of soup/cheese, if desired.
• VARIATION:.
• Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

BAYOU SHRIMP

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

BAYOU SHRIMP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Mix in water, lemon juice, pepper, rosemary, paprika and Worcestershire sauce. Simmer sauce until reduced to 1/2 cup, about 3 minutes. Season with salt. Add shrimp to sauce. Cover pan; cook until shrimp turn pink and are just cooked through, about 4 minutes.
• Transfer shrimp and sauce to shallow bowls, dividing equally, and serve.

LOUISIANA SHRIMP CASSEROLE

Steps:

• Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings. , Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered until heated through, 25-30 minutes.