Jims Shrimp Soup Recipes
BIG ED'S CAJUN SHRIMP SOUP
This is an excellent recipe that is quick and easy to fix, and it tastes great too!
Provided by Mr. Ed
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
- Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 19.6 g, Cholesterol 92.5 mg, Fat 3.2 g, Fiber 1.3 g, Protein 13.8 g, SaturatedFat 1.5 g, Sodium 722.3 mg, Sugar 4.6 g
JIM'S SHRIMP SOUP
This is a soup that my sweetie pie made for me - it is just so light and crisp - has a sweet side and little bite too!
Provided by Ravenseyes
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, sauté till onions are clear.
- Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes.
- Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.
CAJUN SHRIMP SOUP
Steps:
- Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.
Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.
SHRIMP, CILANTRO AND TAMARIND SOUP
Goan cuisine is known for its bold use of sourness, heat and spices. Seafood occupies an important position in Goan food, and, in this shrimp soup, tamarind is used to provide sourness while chiles provide heat. Here, the raw shrimp are cooked slowly over low heat, helping the stock to develop its rich savoriness. But the method also works spectacularly with frozen shrimp, and you can use shrimp with their tails left on, if you prefer. Whatever you do, be sure to avoid using those thick, syrupy tamarind concentrates. They lack tamarind's fruity flavor and carry a noticeable artificial aftertaste. Serve with toasted slices of lightly buttered bread to finish off any remaining liquid in the soup bowl.
Provided by Nik Sharma
Categories dinner, lunch, weekday, seafood, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the shrimp and the water in a medium saucepan. Cook over low heat until the shrimp turns pink, about 10 minutes for fresh shrimp and 15 minutes for frozen. Increase the heat to high, bring the liquid to a boil and immediately remove from heat. Separate the shrimp and the liquid, and reserve both.
- Wipe the saucepan dry with a clean paper towel. Heat the oil in the saucepan over medium. Add the onion and sauté for 3 to 4 minutes until it turns translucent. Add the garlic and sauté for 1 minute. Stir in the tomato paste and cook for another 3 to 4 minutes, until the tomato paste begins to deepen in color. Add the black pepper and tamarind paste, then stir in the reserved cooking liquid and mix until fully combined. Taste and season with salt.
- Increase the heat to high and bring the liquid to a boil. Remove from heat and fold in the reserved shrimp, cilantro and green chile. Serve hot.
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