Southern Ham And Shrimp Soup Recipes

SHRIMP, HAM, AND ESCAROLE SOUP

Steps:

• Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside.
• Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate.
• Heat 1 tablespoon of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours.
• Strain the broth into a bowl (you should have about 6 cups broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.)
• In a large soup pot, heat the remaining 2 tablespoons oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 teaspoons salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge.

HAM AND SHRIMP GRAVY

Steps:

• Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
• Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
• Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
• Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.

SOUTHERN HAM AND SHRIMP SOUP

Steps:

• Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
• Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
• Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.

CREAM OF SHRIMP SOUP

Steps:

• In a large saucepan melt the butter over medium heat.
• Add the carrots, onion, celery, potato and shrimp shells.
• Saute until the onion is translucent and the shells turn pink, around 3 minutes.
• Add the stock, cream, thyme, bay and all but 25 shrimp.
• Bring to a boil, reduce heat to a simmer and cook for 20 minutes.
• In small batches puree the soup in a food mill or food processor.
• Force puree through a strainer.
• Return the soup to the pan and season to taste with the salt and pepper.
• Add the remaining shrimp to the pot and cook to heat through, about 3 minutes.
• Ladle into 6 bowls with 5 shrimp in each.
• Garnish with chopped parsley.

HAM BONE CORN SOUP WITH SHRIMP

Steps:

• Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
• Remove hambone and reserve any ham bits. Toss hambone away.
• Place liquid in fridge overnight or until all fat rises and hardens at the top.
• Remove fat.
• Heat till warm and strain.
• Return to pot.
• Sautee shallot or onion.in butter.
• Add to liquid.
• Add both cans of corn.
• Add thyme.
• If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
• Bring to low boil and reduce heat.
• Add shrimp and cook for three minutes.
• Add cream or half and half.
• Pepper to taste.
• Add salt if needed. Taste first! Hambone aleady contributed salt.

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

HOT AND SOUR SHRIMP SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a large saucepan, heat oil over medium heat. Cook mushrooms and garlic in oil until soft (do not brown). Stir in tomato, pineapple, celery and sugar and cook until tomatoes begin to soften. Stir in chicken broth and water; bring to a boil. Reduce heat and stir in lime juice and soy sauce; simmer 5 minutes. Stir in shrimp and red pepper and simmer 3 minutes more, until shrimp are pink. Stir in bean sprouts, onion and reserved noodles. Heat through and serve.