Warming Winter Recipes: Creamy Shrimp Soup
12-10-2015
Author: Blog Editor in RV Tips & Education
By Stephanie A. Mayberry
It’s soup weather! Well, is most parts of the country anyway. As I write this is it 52 degrees and rainy. I don’t know about you, but I love hearing the rain hit the roof of our travel trailer. All this weather got me thinking about soup so I pulled one out of my cookbook and decided to share it with you. This is a very nice soup with a delicious, slightly sweet flavor.
If you don’t care for shrimp, there are a number of options you try. It is really good with chicken. Sometimes I throw in some sausage. I really like andouille or a nice chicken sausage, but it is versatile enough that you can use pretty much anything.
I have also used lump crab meat, fish, and scallops.
My daughter doesn’t care for shrimp so when the kids were home – or when she visits now – I make a small batch of chicken for her and a large batch of shrimp for us. She absolutely loves it with the chicken. What I like about this is that it is so versatile and easy it isn’t difficult to make two different versions at the same time.
When I make this soup I typically make a light roux and use in place of the flour. It gives it a little more depth of flavor. I have also made it with skim milk and no-fat sour cream to cut some of the fat and calories. It was still wonderful.
My Special Tip: Before you cook she shrimp, squeeze the juice of a lemon over them then rinse lightly in cool water. This eliminates a lot of the fishiness or muddiness that you can get with frozen shrimp. If you are getting fresh shrimp you probably don’t need to do it. But if the shrimp has been frozen – or frozen then thawed like a lot of seafood in grocers’ seafood cases – then you will probably want to do this extra little step. You don’t taste the lemon and it really brings out the flavor of the seafood.
1 Tbsp. Butter
1-2 lbs. Medium Shrimp
1 medium Onion, finely chopped
¼ cup Celery, finely chopped
¼ cup Red Bell Pepper, finely diced
3 Tbsp. Flour
1 cup Chicken Broth
1-quart milk
½ cup sour cream
Season to Taste (general guides provided)
1 tsp Sea Salt
½ tsp Coarse Ground Black Pepper
½ tsp Basil
¼ tsp Cayenne & ¼ tsp White Pepper
¼ tsp Hot Sauce
½ tsp Fresh Parsley, minced
Heat a large, heavy saucepan over medium heat until hot. Add the butter and let it melt, then add the shrimp, onion, celery and bell pepper. Sauté until the shrimp are cooked through and the onions are clear and limp, about 5 minutes.
Add the flour and cook, stirring constantly, for 4 minutes.
Add the chicken broth, salt, black pepper, basil, cayenne and white pepper and blend in; the sauce will thicken quickly.
Add the hot sauce and milk and stir until smooth. Stir in the sour cream and stir until smooth.
Reduce the heat to low and let the soup simmer for 5 minutes, stirring occasionally. Add the parsley, blend it in, simmer for 2 more minutes. Serve.
So, what’s your favorite chilly weather recipe? Do share!
It’s soup weather! Well, is most parts of the country anyway. As I write this is it 52 degrees and rainy. I don’t know about you, but I love hearing the rain hit the roof of our travel trailer. All this weather got me thinking about soup so I pulled one out of my cookbook and decided to share it with you. This is a very nice soup with a delicious, slightly sweet flavor.
If you don’t care for shrimp, there are a number of options you try. It is really good with chicken. Sometimes I throw in some sausage. I really like andouille or a nice chicken sausage, but it is versatile enough that you can use pretty much anything.
I have also used lump crab meat, fish, and scallops.
My daughter doesn’t care for shrimp so when the kids were home – or when she visits now – I make a small batch of chicken for her and a large batch of shrimp for us. She absolutely loves it with the chicken. What I like about this is that it is so versatile and easy it isn’t difficult to make two different versions at the same time.
When I make this soup I typically make a light roux and use in place of the flour. It gives it a little more depth of flavor. I have also made it with skim milk and no-fat sour cream to cut some of the fat and calories. It was still wonderful.
My Special Tip: Before you cook she shrimp, squeeze the juice of a lemon over them then rinse lightly in cool water. This eliminates a lot of the fishiness or muddiness that you can get with frozen shrimp. If you are getting fresh shrimp you probably don’t need to do it. But if the shrimp has been frozen – or frozen then thawed like a lot of seafood in grocers’ seafood cases – then you will probably want to do this extra little step. You don’t taste the lemon and it really brings out the flavor of the seafood.
1 Tbsp. Butter
1-2 lbs. Medium Shrimp
1 medium Onion, finely chopped
¼ cup Celery, finely chopped
¼ cup Red Bell Pepper, finely diced
3 Tbsp. Flour
1 cup Chicken Broth
1-quart milk
½ cup sour cream
Season to Taste (general guides provided)
1 tsp Sea Salt
½ tsp Coarse Ground Black Pepper
½ tsp Basil
¼ tsp Cayenne & ¼ tsp White Pepper
¼ tsp Hot Sauce
½ tsp Fresh Parsley, minced
Heat a large, heavy saucepan over medium heat until hot. Add the butter and let it melt, then add the shrimp, onion, celery and bell pepper. Sauté until the shrimp are cooked through and the onions are clear and limp, about 5 minutes.
Add the flour and cook, stirring constantly, for 4 minutes.
Add the chicken broth, salt, black pepper, basil, cayenne and white pepper and blend in; the sauce will thicken quickly.
Add the hot sauce and milk and stir until smooth. Stir in the sour cream and stir until smooth.
Reduce the heat to low and let the soup simmer for 5 minutes, stirring occasionally. Add the parsley, blend it in, simmer for 2 more minutes. Serve.
So, what’s your favorite chilly weather recipe? Do share!
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