Best 3 New Orleans Corn Shrimp Soup Recipes
In the heart of Louisiana, where the Mississippi River flows and the jazz music vibrates, there's a culinary gem that embodies the spirit of the Big Easy: New Orleans Corn and Shrimp Soup. This delectable dish is a harmonious blend of fresh corn, plump shrimp, and a flavorful broth, capturing the essence of Louisiana's vibrant flavors. With its vibrant yellow hue and enticing aroma, this soup is a feast for both the eyes and the palate. Join us on a culinary journey as we explore the authentic recipe for this New Orleans classic, along with variations that cater to different dietary preferences and add a unique twist to the traditional flavors. From a classic shrimp stock to a vegetarian broth, and even a keto-friendly adaptation, our recipes offer something for every taste. So, grab your apron, gather your ingredients, and let's embark on a culinary adventure that will transport you to the vibrant streets of New Orleans, one spoonful at a time.
Let's cook with our recipes!
SHRIMP AND CORN SOUP
Provided by Food Network
Time 40m
Yield 4 to 6 servings (about 1 1/2 cups fondue)
Number Of Ingredients 26
Steps:
- Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels.
- Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions.
- Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.
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
EASY FAST NEW ORLEANS SHRIMP CORN SOUP
Wonderful Shrimp and Corn Soup recipe as good as the restaurant's complicated ones. Quick easy and DELICIOUS!
Provided by Cheley
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions and sausage in soup pot. Mix in other ingredients.
- Simmer as long as you like.
- Ta-Da! This is really wonderful! And you can make it in a jiffy. If you'd like it thicker use a little water with corn starch.
Nutrition Facts : Calories 480.2, Fat 23.4, SaturatedFat 7.4, Cholesterol 141.6, Sodium 2012.8, Carbohydrate 48.1, Fiber 4.5, Sugar 12.9, Protein 25
Tips:
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If you don't have fresh corn on the cob, you can use frozen or canned corn kernels.
- Be sure to cook the shrimp until they are just opaque, or they will become tough.
- Garnish the soup with fresh parsley or chives before serving.
- Serve the soup with a side of crusty bread or crackers for dipping.
Conclusion:
New Orleans Corn and Shrimp Soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and satisfying soup, give this recipe a try.
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