ONE-POT SHRIMP BOIL WITH CORN AND POTATOES
Celebrate the end of summer with a New Orleans-style shrimp boil. In this traditional one-pot dish, the shrimp, corn, and potatoes are cooked together in a spicy, flavorful broth, which is then used for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 397 g, Fat 4 g, Fiber 7 g, Protein 41 g
CREOLE CORN AND SHRIMP SOUP
Steps:
- Gather the ingredients.
- In a large saucepan or stockpot, heat the vegetable oil over medium-low heat. Add the flour and cook, stirring, until the roux is a light blonde color . Don't let it get too dark.
- Add the chopped onions and garlic and cook until the onions are softened.
- Add the stewed tomatoes, tomatoes with chiles, cream-style corn, whole kernel corn, and broth; cook over low heat at a simmer for 45 minutes.
- Meanwhile, peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse the shrimp with cold water.
- Add the shrimp to the soup mixture and continue to simmer for about 10 more minutes.
- Season the soup with kosher salt and freshly ground black pepper to taste.
- Serve the soup hot and enjoy! This soup can be the centerpiece of a light dinner or lunch, served with some crusty rolls or whole-grained bread. Store leftovers in the refrigerator and use it within three to four days. If you want to keep it longer, freeze individual servings in airtight containers. It will maintain its best quality for four to six months.
Nutrition Facts : Calories 686 kcal, Carbohydrate 78 g, Cholesterol 319 mg, Fiber 7 g, Protein 48 g, SaturatedFat 3 g, Sodium 2344 mg, Sugar 17 g, Fat 25 g, ServingSize 6 servings, UnsaturatedFat 0 g
SHRIMP AND CORN SOUP--CROCK POT
Easy to make soup, ready to have when you get home from work. The recipe comes from our local newspaper.
Provided by Barb G.
Categories Corn
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place ALL ingredients in crock pot, EXCEPT SHRIMP and GREEN ONIONS.
- Cook on low for 8 hours; Add shrimp during the last hour of cooking; stir and turn cooker to high.
- Ladle into bowls and garnish with green onions, enjoy.
CROCK POT SHRIMP CHOWDER
Make and share this Crock Pot Shrimp Chowder recipe from Food.com.
Provided by bmcnichol
Categories Chowders
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, saute onion in butter until tender.
- In crockpot, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.
- Cover and cook on low for 3 hours.
- Stir in shrimp and cream cheese.
- Cook 30 minutes longer or until shrimp are heated through and cheese is melted.
- Stir to blend.
SHRIMP PASTA WITH CORN AND BASIL
This particularly American combination of flavors - shrimp and corn - is light, summery and very tasty, both sweet and slightly spicy. If you are feeling flush, you can make this pasta with lobster instead.
Provided by David Tanis
Categories weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a pot of well-salted water to a boil over high heat. Cook pasta to al dente according to package instructions.
- As pasta cooks, put oil in a large skillet over medium. Add garlic. Cook gently without coloring, about 1 minute.
- Raise heat to medium-high and add shrimp. Season with salt, pepper and red-pepper flakes. Cook, stirring, until shrimp puff and turn pink, 1 to 2 minutes. Add corn and continue cooking until warmed through.
- Drain cooked pasta and transfer to a warm serving bowl. Pour skillet contents over pasta and toss. Sprinkle with scallions and chopped basil. Garnish with basil leaves.
CAJUN CORN AND SHRIMP CHOWDER
My husband makes this one and we are always standing in line waiting for the first bowl. Serve with hot crusty fresh bread. Outta sight!!
Provided by ratherbeswimmin
Categories Chowders
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a big soup pot melt the butter over medium heat.
- Add the onion, and saute about 3 minutes or until softened.
- Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour.
- Stir and cook for 1-2 minutes.
- Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking).
- Lower the heat to medium, add in the corn and shrimp.
- Cook for 2-3 minutes or until the shrimp are pink.
- Add in the heavy cream; stir to combine.
- Taste and adjust seasoning as needed.
- Cook over low heat until it is heated through.
- Ladle into individual soup bowls.
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