FRESH POTATO SOUP WITH SHRIMP
A rich potato soup with fresh shrimp - an easy dish to make for friends.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
- Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.
Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 12 g, TransFat 1/2 g
POTATO, SHRIMP, AND WHITE BEAN SOUP
Shrimp, leeks, and pureed potatoes make a savory soup.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 11
Steps:
- Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid the leeks of dirt and sand. Lift out of the water, and drain.
- In a small stockpot, heat the olive oil and butter over medium-low heat. To the stockpot, add the garlic, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and saute until the leeks are translucent, about 10 minutes. Add the chicken stock and potatoes, raise the heat to high, and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are fork tender, 12 to 15 minutes. Remove from the heat, transfer soup to a food processor, and puree.
- Meanwhile, place the shrimp on a clean work surface and, using a sharp knife, slice each in half lengthwise down the middle of the back, leaving tail on. Remove and discard veins; set shrimp aside.
- Transfer the soup back to the stockpot and place over medium heat. Add the skim milk and beans, and bring to a simmer. Raise heat to medium high, add the shrimp, and cook until shrimp are just opaque, about 2 minutes.
- Divide the soup among six bowls. Garnish each of the bowls with the diced red peppers and snipped chives, and serve immediately.
Nutrition Facts : Calories 187 g, Cholesterol 61 g, Fat 3 g, Fiber 6 g, Protein 17 g, Sodium 567 g
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
POTATO SOUP WITH BEANS
Winter winds can blow strong here on the Jersey shore. But this rich soup featuring potatoes, beans and sour cream is sure to warm your body and soul!-Christine Ecker, Linwood, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook carrots in butter for 4 minutes or until tender. Stir in the broth, potatoes, garlic and dill. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender., With a slotted spoon, remove half of the potatoes to a bowl; mash with a fork. Return to pan. Stir in the beans. In a small bowl, combine the flour, sour cream and pepper; add to soup. Cook over low heat for 5 minutes or until heated through (do not boil).
Nutrition Facts : Calories 225 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 834mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.
BEAN AND POTATO SOUP
Make and share this Bean and Potato Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the garlic, onion, and celery in 4 tablespoons of vegetable stock for 3-5 minutes over medium heat.
- Add the tomatoes, mushrooms, and 4 cups of vegetable stock. Continue to cook for 10-12 minutes.
- Add the remaining ingredients and cook for 10 additional minutes.
- Taste and adjust seasoning if necessary.
POTATO AND WHITE BEAN PUTTANESCA SOUP
Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it's a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
Provided by Hetty McKinnon
Categories dinner, lunch, soups and stews, vegetables, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot or Dutch oven over medium-high heat. When hot, add 2 tablespoons olive oil and the onion, and cook for 2 to 3 minutes, stirring occasionally, until the onion is softened.
- Reduce heat to medium and add 1/4 cup black olives, 1 tablespoon capers and the garlic. Cook for 1 to 2 minutes until the garlic is lightly golden.
- Add the tomatoes and sugar, and cook over medium heat until mixture is bubbling and tomatoes have thickened slightly, 5 minutes.
- Add the potatoes, cannellini beans, red-pepper flakes and stock; stir and cover. Cook until potatoes are tender, about 25 minutes.
- As potatoes cook, prepare the topping for your soup: Place the remaining 1/4 cup olives, 1 tablespoon capers and the parsley on a cutting board, and chop everything together.
- Once the potatoes are tender, add the balsamic vinegar. Using the back of a large wooden spoon, roughly crush or mash about a quarter of the potatoes and beans against the side of the pot. This will thicken the soup. Season with kosher salt and black pepper.
- To serve, ladle the soup into bowls and top with the caper-olive-parsley topping. Finish with a drizzle of olive oil. This soup can be made a day ahead and stored in the refrigerator. This will deepen the flavors.
SHRIMP AND BLACK BEAN SOUP
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
More about "potato shrimp and white bean soup recipes"
SPICY SHRIMP & WHITE BEAN SOUP | COOK FOR YOUR LIFE
From cookforyourlife.org
4.4/5 (14)Estimated Reading Time 2 minsCategory Mains, SoupsCalories 2550 per serving
- Mix the harissa and lemon juice together in a medium bowl. Add the shrimp and mix to coat the shrimp well. Cover and set aside while you make the soup.
- Heat the oil in a large Dutch oven over a medium high flame until it shimmers. Add the shallots cook for 2-3 minutes or until they start to soften. Add the potato. Sprinkle with salt and sauté until they too start to soften, about 5 minutes.
- Add the lemon water mixture and stock. Bring to a boil, lower the flame to medium low and simmer for 5 minutes. Add the lima beans and cook another 10 minutes or until both the potatoes and beans smash easily against the side of the pan. Drain over a heatproof bowl. Return the strained broth to the pan and to a blender, add the drained potato and beans and blend at high speed with ¼ cup of olive oil, gradually adding 1 cup of the broth as needed to make a fine puree. Stir the puree back into the broth until well blended. Bring to a low boil stirring. Taste for salt.
- When the soup is just boiling, turn the heat to medium low and add the shrimp. Cook until the shrimp are just pink and cooked through. Serve in bowls dividing the shrimp between them. Drizzle the remaining olive oil over the top of each bowl.
WHITE BEAN SOUP WITH TOMATO & SHRIMP
From eatingwell.com
5/5 (7)Total Time 45 minsCategory Healthy Italian Soup RecipesCalories 266 per serving
- Heat oil in a large pot over medium-high heat. Add shrimp and sprinkle with chile powder and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until just cooked through, about 3 minutes. Remove with a slotted spoon to a clean plate.
- Add onion and the remaining 1/4 teaspoon each salt and pepper to the pan. Cook, stirring often, until translucent, 3 to 4 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds. Add tomatoes and broth and bring to a boil. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
- Roughly mash the tomatoes with a potato masher, leaving some chunks. Stir in beans and mash some, leaving most whole. Return to a boil over high heat. Add pasta and cook, uncovered and stirring occasionally, until the pasta is just tender, 8 to 10 minutes.
CREAMY POTATO SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
POTATO, LEEK + WHITE BEAN SOUP - THE SIMPLE …
From simple-veganista.com
THE BEST WHITE BEAN SOUP - THE CLEVER …
From theclevermeal.com
CREAMY RUSSET POTATO SOUP WITH SHRIMP RECIPE
From pauladeen.com
EASY SHRIMP WHITE BEAN SOUP, AND MY …
From spinachtiger.com
WHITE BEAN AND POTATO SOUP - THREE LITTLE …
From threelittlechickpeas.com
WHITE BEAN, POTATO, AND ARUGULA SOUP RECIPE | BON APPéTIT
From bonappetit.com
WHITE BEANS AND PORK SAUSAGE WITH PISTACHIO-LEMON CRUMBLE …
From foodandwine.com
TUSCAN BEAN SOUP WITH SHRIMP - TASTY KITCHEN
From thepioneerwoman.com
CREAMY IDAHO® POTATO AND WHITE BEAN SOUP
From idahopotato.com
POTATO, SHRIMP, AND WHITE BEAN SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
COLLARD GREEN AND WHITE BEAN SOUP - RECIPE - COOKS.COM
From cooks.com
26 DASH DIET RECIPES TO JAZZ UP YOUR DAY - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
220 SOUPS IDEAS IN 2023 | SOUP RECIPES, COOKING RECIPES, RECIPES
From pinterest.com
POTATO & WHITE BEAN PUTTANESCA SOUP - COOKING TOGETHER WITH …
From cookingtogetherwithfriends.com
HEALTHY POTATO, LEEK, AND WHITE BEAN SOUP RECIPE
From aesix.dynu.net
EASY CANNELLINI BEAN SOUP WITH GARLIC AND ROSEMARY
From everyday-delicious.com
EASY SHRIMP AND WHITE BEAN SOUP | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
READY TO DITCH THE BORING DINNERS? 21 MEXICAN-INSPIRED RECIPES …
From msn.com
TURKEY AND WHITE BEAN SPINACH SOUP - THE COZY COOK
From valzeb.dynu.net
PAPPA AL POMODORO (TUSCAN TOMATO AND BREAD SOUP) RECIPE
From today.com
SHRIMP, RED BEAN AND CAULIFLOWER STEW/SOUP - SPICE CHRONICLES
From spicechronicles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love