CREAM OF SHRIMP SOUP
Make and share this Cream of Shrimp Soup recipe from Food.com.
Provided by Diana Adcock
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
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.
THICK & CREAMY SHRIMP SOUP
Quick and easy soup that I created based upon Cream of Crab. Adaptable to whatever you choose but perfectly yummy that way it is. Serve with some nice sour dough or ciabatta for dipping!
Provided by Jessybean79
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.
- While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.
- Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.
- Slowly whisk in light cream and bring mixture to a boil.
- Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.
- Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.
- Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.
- Serve with bread for dipping and garnish with more Old Bay and parsley (optional).
Nutrition Facts : Calories 980.6, Fat 87.2, SaturatedFat 53.7, Cholesterol 429.8, Sodium 811.9, Carbohydrate 25.2, Fiber 0.7, Sugar 1.1, Protein 27.7
DELICIOUS THICK CREAMY POTATO SOUP
One of the best potato soups, I think the sour cream makes the difference, I like to add in the cayenne pepper for just a bit of heat, and I most always double the complete recipe and use 4 russet potatoes and 4 red potatoes. If desired you can add in some cooked cubed potatoes just before serving and sprinkle with more Parmesan cheese, I most always do! you will love this!
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Place the potatoes in a pot with chicken broth, onions, garlic and celery; bring to a boil and simmer until veggies are tender (about 20 minutes).
- Remove from the stove and cool slightly (or you can refrigerate to puree later) using an electric mixer or a food processor blend until a smooth (leaving a few chunks of potatoes is fine!).
- Add in 1 cup milk or half and half, Parmesan cheese and bouillon cubes or packets, then place back on the stove to heat slowly.
- In a medium bowl whisk the 1-1/2 cups sour cream with the flour until blended.
- Pour 1/3 of the heated potato/milk mixture into the sour cream; mix then pour it back into the remainder of the soup; stir to combine, then heat on top of the stove.
- Season with salt and pepper and cayenne pepper (if using) then ladle into bowls.
- Sprinkle with grated Parmesan cheese and chopped green onions.
- Delicious!
SHRIMP CHOWDER
Thick, creamy chowders brimming with seafood, potatoes, and corn are the pride of lunch spots throughout the Northeast. This one has rich flavor and comes together fast.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a medium pot, melt butter over medium. Add onion and saute until translucent, about 6 minutes. Stir in corn kernels and potatoes; season with salt and pepper. Add milk, 1 cup water, and corncobs.
- Increase heat to medium-high and bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 8 minutes. Add shrimp and cook until opaque throughout, 3 to 5 minutes. Discard cobs and stir in basil.
- Divide among bowls and top with more basil. Serve with bread if desired.
Nutrition Facts : Calories 369 g, Fat 9 g, Fiber 6 g, Protein 24 g, SaturatedFat 5 g
CREAM OF SHRIMP SOUP
This is a delicious soup that can be served as a first course, main dish or even lunch. Even though it has a some cream, it only averages out to 2 T per person. So, it isn't that rich! Other shellfish could be easily substituted.
Provided by Normaone
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 1 T olive oil over medium heat in a large saucepan.
- Add reserved shrimp shells and saute'stirring for 5 minutes.
- Add stock, vermouth, and bay leaf.
- Bring to a boil, reduce heat and simmer 25 minutes.
- Strain stock into a bowl.
- Heat remaining T olive oil in the same saucepan over medium heat.
- Add onion, carrot, and garlic, saute' 5 minutes.
- Add tomatoe paste and cayenne, blending well.
- Add tomatoes with juices and shrimp stock.
- Simmer 5 minutes.
- Melt butter in a large skillet over medium heat and add shrimp.
- Saute 2 minutes.
- Remove from heat.
- Add brandy and carefully ignite.
- After the flames subside, return pan to heat and saute shrimp 2 more minutes, or until cooked through.
- Place 6 shrimp in a bowl and set aside.
- Mix remaining shrimp into soup.
- Add cream to skillet, bring to boil and add to soup.
- In a food processor or blender, puree soup in batches.
- Strain through a coarse sieve, set over a large saucepan, pushing through most of the solids with a wooden spoon.
- Bring to a simmer.
- Season to taste.
- Ladle into bowls, topping each bowl with 1 reserved shrimp.
Nutrition Facts : Calories 324.5, Fat 20.2, SaturatedFat 9.3, Cholesterol 162.4, Sodium 599.3, Carbohydrate 10.6, Fiber 1.9, Sugar 4.8, Protein 20.7
More about "thick creamy shrimp soup recipes"
CAJUN LOUISIANA CREAM OF SHRIMP SOUP RECIPE
From dobbernationloves.com
THICK AND CREAMY SEAFOOD CHOWDER | SEASONS AND SUPPERS
From seasonsandsuppers.ca
CREAMY SHRIMP TORTELLINI SOUP | WITH A BLAST
From withablast.net
CREAM OF SHRIMP SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (1)Servings 2
- Sauté shrimp in butter and garlic powder in a large Dutch oven 5 minutes; remove shrimp with a slotted spoon, and set aside. Reserve pan drippings.
- Add flour to pan drippings; stir until smooth. Cook 1 minute, stirring constantly. Gradually add whipping cream, broth, and bay leaf; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and chives. Remove and discard bay leaf.
20 HEALTHY HIGH PROTEIN SOUP RECIPES - EAT THE GAINS
From eatthegains.com
SWEET-AND-SOUR SHRIMP BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
BACON SHRIMP CORN CHOWDER - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
CREAMY SHRIMP SOUP RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
OUR TOP 20 CREAMY SOUP RECIPES
From allrecipes.com
10 BEST CREAMY SHRIMP SOUP RECIPES | YUMMLY
From yummly.com
THICK & CREAMY SHRIMP SOUP RECIPE ~ MENUIVA.COM
From menuiva.com
THICK CREAMY SWEET AND SMOKEY SHRIMP CHOWDER RECIPE FROM
From pinterest.com
15 CREAM OF SHRIMP SOUP RECIPES - SELECTED RECIPES
From selectedrecipe.com
17 BEST SHRIMP SOUP RECIPES (+ EASY MENU) - INSANELY GOOD
From insanelygoodrecipes.com
20 SHRIMP SOUP RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
THICK AND CREAMY SHRIMP CORN CHOWDER WITH BACON IS A HEARTY …
From pinterest.com
11 SHRIMP SOUP RECIPES TO HELP YOU CRAFT A DELICIOUS DINNER!
From cookingchew.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