Shrimp Creole Soup Recipes

CREOLE CORN AND SHRIMP SOUP

Creole Corn and Shrimp Soup image

This easy corn and shrimp soup recipe is sure to satisfy. It's the perfect combination of shrimp, tomatoes, vegetables, and corn.

Provided by Diana Rattray

Categories Side Dish Entree Soup

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

1/2 cup vegetable oil
6 tablespoons all-purpose flour
2 medium onions (chopped)
2 cloves garlic (minced)
1 (28-ounce) can stewed tomatoes (undrained and mashed; or two 14.5-ounce cans)
1/2 (10-ounce) can tomatoes with green chile peppers (Ro-Tel is one brand, spicy or mild)
2 (15-ounce) cans cream-style corn
2 (15-ounce) cans whole kernel corn
1 quart chicken broth (low sodium or unsalted)
2 pounds shrimp (preferably fresh)
Kosher salt, to taste
Ground black pepper, to taste

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 CREOLE

Shrimp Creole image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Steps:

Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

MUSHROOM SHRIMP CREOLE

Mushroom Shrimp Creole image

We especially enjoy this hearty main dish on chilly or stormy days. The tomatoes, mushrooms, onions, green peppers and shrimp are nicely spiced with seasonings.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6-8 servings.

Number Of Ingredients 18

Ingredients

6 bacon strips, diced
2 large onions, chopped
1-1/2 cups chopped green peppers
1 garlic clove, minced
1 can (29 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
4-1/2 teaspoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
1 bay leaf
1-1/2 pounds cooked medium shrimp, peeled and deveined
1 jar (4-1/2 ounces) whole mushroom, drained
2 tablespoons butter
1 tablespoon lemon juice
1/4 teaspoon dried savory
Hot cooked rice

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes., Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice.

Nutrition Facts : Calories 293 calories, Fat 14g fat (6g saturated fat), Cholesterol 148mg cholesterol, Sodium 820mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 5g fiber), Protein 22g protein.

LOUISIANA SHRIMP CREOLE II

Louisiana Shrimp Creole II image

Tomatoes and shrimp cooked up with garlic and onions - this Gulf Coast tradition will have you dreaming of the bayou. This recipe can either be a main dish or a side dish. You can make it as hot as you want, just add more chili powder and hot sauce. Serve over hot rice.

Provided by Katrina Berry

Categories Seafood Shellfish Shrimp

Time 45m

Yield 5

Number Of Ingredients 12

Ingredients

½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined

Steps:

In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

Nutrition Facts : Calories 192.8 calories, Carbohydrate 14.3 g, Cholesterol 156.6 mg, Fat 8.1 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 4.7 g, Sodium 677.3 mg, Sugar 6.3 g

EASY SHRIMP CREOLE

Easy Shrimp Creole image

I found this super-quick and easy shrimp recipe in a magazine years ago and have changed it to suit my taste. To speed things along, I cook the rice in the microwave, using chicken broth instead of water. I've only had compliments whenever I've served it. -Jean Gauthier, Rives Junction, Michigan

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped green pepper
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup tomato juice
1/4 cup water
1/4 cup salsa
2 tablespoons lemon juice
1 tablespoon minced fresh parsley
2 teaspoons chili powder
1-1/4 teaspoons garlic powder
1/4 teaspoon pepper
1 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a large skillet, saute the onion, celery and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder and pepper. Bring to a boil. Reduce heat to medium; cover and cook for 6-8 minutes or until heated through. , Add the shrimp; cook, uncovered, for 3-4 minutes or until heated through. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 753mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.

CREOLE SOUP

Creole Soup image

Special seasonings set this flavorful soup apart from any others I've tried. It makes a nice big batch, so it's perfect when feeding a crowd. Plus, leftovers freeze well. - Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 pound ground beef
1 medium onion, finely chopped
8 cups water
1 can (28 ounces) diced tomatoes, undrained
3 cups shredded cabbage
3 cups cubed peeled potatoes
1 can (15-1/2 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (4 ounces) mushroom stems and pieces, undrained
1 cup sliced carrots
1 cup chopped green pepper
1 cup frozen peas
3 celery ribs with leaves, finely chopped
3 chicken bouillon cubes
2 tablespoons dried parsley flakes
1 teaspoon each Cajun seasoning, chili powder, Creole seasoning, pepper, crushed red pepper flakes and Italian seasoning
1 bay leaf

Steps:

In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 571mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 8g protein.

SHRIMP CREOLE

Shrimp Creole image

Years ago, when we visited relatives on the eastern coast of North Carolina, they served this dish. I asked for the recipe and it became one of our favorite meals. -Edna Boothe, Richmond, Virginia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup chopped green pepper
1/4 cup chopped onion
1 celery rib, chopped
1 garlic clove, minced
1-1/2 teaspoons vegetable oil
1 can (15 ounces) tomato sauce
1 teaspoon dried oregano
1 bay leaf
1/2 pound cooked medium shrimp, peeled and deveined
Hot cooked rice

Steps:

In a skillet, saute the green pepper, onion, celery and garlic in oil until tender. Add the tomato sauce, oregano and bay leaf. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the shrimp; cook 3 minutes longer. Discard bay leaf. Serve over rice.

Nutrition Facts : Calories 228 calories, Fat 6g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 1163mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

SHRIMP CREOLE SOUP FOR CROCK POT

Shrimp Creole Soup for Crock Pot image

This is an easy, healthy, flavorful and spicy soup. It is an impressive first course for company if you use large or jumbo shrimp. Alternatively, you can use tiny shrimp and the cost will be much lower but the taste will be the same. It is a regular main dish for my family (using smaller shrimp) and for my annual 'soup party'. I found this recipe on southernfood.about.com and have improved upon it (in my opinion) since first posting by adding vinegar, red wine and Worcestershire sauce. These ingredients are noted as "optional'.

Provided by Ellee

Categories Peppers

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups diced celery
1 1/4 cups chopped onions
3/4 cup chopped green bell pepper
1 (8 ounce) can tomato sauce
1 (28 ounce) can whole tomatoes
2 (14 1/2 ounce) cans chicken broth
2 -3 garlic cloves
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 -16 drops Tabasco sauce
1/4 cup red wine vinegar (optional)
1/4 cup red wine (optional)
1 teaspoon Worcestershire sauce (optional)
1 lb frozen cooked shrimp, tails removed

Steps:

Combine all ingredients except shrimp in crockpot. Cook 3 to 4 hours on HIGH or 8 to 10 hours on LOW.
Increase heat to HIGH and add cooked shrimp 15 minutes before serving.

Nutrition Facts : Calories 171.4, Fat 2.6, SaturatedFat 0.5, Cholesterol 159.7, Sodium 1787.6, Carbohydrate 14.4, Fiber 3.6, Sugar 8.1, Protein 22.8

V8 CREOLE SHRIMP SOUP

V8 Creole Shrimp Soup image

Make and share this V8 Creole Shrimp Soup recipe from Food.com.

Provided by januarybride

Categories Clear Soup

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup diced andouille sausage
1 cup diced green pepper
1 cup diced celery
1 cup diced onion
1 quart chicken broth
10 ounces frozen okra, thawed
1 (14 1/2 ounce) can diced tomatoes
1 lb shrimp, peeled and cooked
1 cup vegetable juice
2 teaspoons chopped garlic
2 teaspoons fresh thyme (use much less if using dried)

Steps:

In a saucepot over medium heat, cook sausage, peppers, celery and onions for 5 minutes.
Add remaining ingredients and cook 8 more minutes.

Nutrition Facts : Calories 248.7, Fat 3.9, SaturatedFat 0.9, Cholesterol 172.8, Sodium 1342.8, Carbohydrate 23, Fiber 5.2, Sugar 11.7, Protein 31.3

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