Best 4 Carolina Shrimp Soup Recipes

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In the realm of seafood soups, Carolina Shrimp Soup stands out as a delectable fusion of flavors, a harmonious blend of fresh, succulent shrimp, aromatic vegetables, and a rich, flavorful broth. Originating from the coastal regions of the Carolinas, this soup is a symphony of海の幸の宝庫であるカロライナ州の郷土料理、カロライナ・シュリンプスープをご紹介します。新鮮なぷりぷりのエビ、香り高い野菜、コクのある風味豊かなスープが織りなすハーモニーが特徴です。

This delightful soup is a symphony of fresh flavors, a harmonious blend of succulent shrimp, aromatic vegetables like celery, carrots, and onions, and a rich, flavorful broth infused with the essence of the sea. Enhanced with the tangy zest of lemon juice, a hint of sweetness from ripe tomatoes, and a touch of warmth from cayenne pepper, this soup promises a dance of flavors on your palate.

The Carolina Shrimp Soup recipe presented here offers a classic rendition of this beloved dish, providing step-by-step instructions to guide you in creating a pot of pure bliss. We'll delve into the art of preparing a flavorful shrimp stock, the harmonious marriage of vegetables and herbs, and the delicate process of adding the shrimp to ensure their perfect texture.

Additionally, the article also presents two enticing variations on this classic soup: a delightful Creamy Carolina Shrimp Soup, where a velvety smooth sauce envelops the succulent shrimp and vegetables, and a tantalizing Spicy Carolina Shrimp Soup, which adds an extra kick of heat to warm your senses.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to the coastal havens of the Carolinas, where the aroma of Carolina Shrimp Soup fills the air and the promise of a soul-satisfying meal awaits.

Here are our top 4 tried and tested recipes!

CAROLINA SHRIMP SOUP



Carolina Shrimp Soup image

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

4 teaspoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
5 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1 medium sweet red pepper, cut into 3/4-inch pieces
3 cups reduced-sodium chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

  • In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

KILLER SHRIMP SOUP



Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

  • Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
  • Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
  • Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

SHRIMP SOUP WITH SHERRY



Shrimp Soup with Sherry image

This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. -Marilyn Graner, Metairie, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 serving's.

Number Of Ingredients 14

1/4 cup sliced green onion
3 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon ground mustard
1 pinch cayenne pepper
2 cups half-and-half cream
1 cup chicken broth
2 tablespoons minced fresh parsley
1/8 teaspoon dried thyme
1/8 teaspoon hot pepper sauce
1/8 teaspoon Worcestershire sauce
1-1/4 cups cooked small shrimp, peeled and deveined
1/4 cup dry sherry or additional chicken broth
Salt and pepper to taste

Steps:

  • In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.

Nutrition Facts : Calories 333 calories, Fat 22g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 439mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.

CAJUN SHRIMP SOUP



Cajun Shrimp Soup image

My mom used to cut the corn off the cob to make this soup, but I use canned cream-style corn. This is a very good dish to come home to on a chilly day.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

2 tablespoons canola oil
2 tablespoons all-purpose flour
3 celery ribs, thinly sliced
1 medium onion, chopped
1 small green pepper, chopped
2 green onions, thinly sliced
2 garlic cloves, minced
4 cans (14-3/4 ounces each) cream-style corn
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 bay leaf
1/8 to 1/4 teaspoon white pepper
1/8 to 1/4 teaspoon cayenne pepper
Dash hot pepper sauce
3 cups cooked small shrimp
1/3 cup minced fresh parsley

Steps:

  • Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low. Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes. Add garlic; cook 1 minute longer. Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. , Stir in shrimp and parsley; heat through. Discard bay leaf.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 1026mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 14g protein.

Tips:

  • Use fresh shrimp for the best flavor and texture. If using frozen shrimp, thaw them completely before cooking.
  • If you don't have any shrimp stock on hand, you can use chicken or vegetable stock instead. Just be sure to add a little bit of extra salt to the soup to compensate for the lack of shrimp flavor.
  • Feel free to add other vegetables to the soup, such as diced carrots, celery, or potatoes.
  • If you like your soup with a bit of a kick, add a pinch of cayenne pepper or diced jalapeño.
  • Serve the soup with a side of crusty bread or rice.

Conclusion:

Carolina Shrimp Soup is a delicious and easy-to-make soup that is perfect for a quick and light meal. It is also a great way to use up leftover shrimp. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family.

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