EASY SHRIMP CREOLE
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
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 CORN AND SHRIMP SOUP
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 SOUP FOR CROCK POT
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
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
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
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
V8 VELVETY TOMATO-CHEDDAR SOUP
Recipe from First Magazine 11/3/08. Feel free to substitute veggie broth for the chicken broth to make this a great vegetarian recipe!
Provided by januarybride
Categories Cheese
Time 1h2m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepot, melt the butter then saute' brown rice, onions and carrots over medium heat for 5 minutes.
- Add broth and bring to a boil.
- Reduce heat and simmer 35 minutes or until rice is tender.
- In a blender, puree mixture for 2 minutes and then return it to the saucepot.
- Add the juice and cook 10 minutes.
- Stir in the half and half and cheese.
- When cheese is melted, serve up the soup.
- Garnish with kettle corn and some fresh chives.
Nutrition Facts : Calories 380.1, Fat 22.6, SaturatedFat 13.6, Cholesterol 62.8, Sodium 1292.5, Carbohydrate 25.4, Fiber 2.5, Sugar 9.3, Protein 19.2
V8 ESCAROLE AND WHITE BEAN SOUP
Recipe from First Magazine 11/3/08. This recipe can easily be made vegetarian by substituting the chicken bouillon for a veggie version and then could be vegan by eliminating the cheese!
Provided by januarybride
Categories Clear Soup
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, add 1st eight items and simmer on medium-low for 20 minutes.
- Add escarole and cool 3 minutes, or until wilted.
- Stir in cheese and serve.
- Garnish with fresh parsley and/or additional Parmesan cheese.
Nutrition Facts : Calories 300.7, Fat 4.6, SaturatedFat 2.4, Cholesterol 11.3, Sodium 769.7, Carbohydrate 47.1, Fiber 11.9, Sugar 6.1, Protein 20.1
LEMONGRASS SHRIMP SOUP
This was originally published in Diabetes Forecast Magazine. I'm posting it here for ZWT 6 for the Life In The Day challenge.
Provided by CJAY8248
Categories Asian
Time 45m
Yield 8 cups soup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat the chicken broth in a large saucepot over medium-high heat. Remove any dried leaves of each stalk of lemongrass. Cut three pieces from the bottom of each stalk into 2-inch lengths. Discard the upper two thirds of each stalk.
- Add the lemongrass pieces and lime zest to the chicken broth. Bring to a boil, lower the heat, and simmer for 10 minutes. Strain the broth, and return the broth to the saucepot. Add the lime juice and coconut milk. Add the shrimp, and simmer on medium heat for 4 minutes until the shrimp is cooked through.
- Garnish each bowl with some of the cilantro and red chili.
Nutrition Facts : Calories 161.1, Fat 8.6, SaturatedFat 6.3, Cholesterol 86.4, Sodium 675.3, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 16.2
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
V8 ROASTED RED PEPPER SOUP
Recipe from First Magazine 11/3/08.. . .quick to make. You can certainly make this vegetarian (and vegan) by using veggie broth in place of the chicken broth.
Provided by januarybride
Categories < 30 Mins
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepot over medium heat, cook first 5 ingredients for 15 minutes.
- Assuming potatoes are soft, puree the mixture in a blender. Add red peppers and puree again til smooth.
- Return the pureed mixture to the saucepot and stir in the juice. Cook for 5 minutes til warm.
- Serve with a triangle of garlic toast on top!
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