This Shrimp Soup elevates Seafood Soup with its creamy, bisque-like texture and bold, layered flavors. Tender shrimp and sweet corn are enveloped in a rich broth infused with Cajun spices, bacon, and a touch of sherry, creating a dish that’s both comforting and sophisticated. Perfect for summer evenings when you want a warm yet light meal, this Shrimp and Corn Soup is versatile enough for casual dinners or elegant gatherings. Its make-ahead and freezer-friendly nature makes it a practical yet indulgent choice for any dinner idea.
Why You’ll Love This Shrimp Soup Recipe
This Shrimp Soup is a standout among Shrimp Soup Recipes, offering a luxurious taste with straightforward preparation. Here’s why it’s a must-try:
- Rich and Flavorful: Creamy with a mild Cajun kick, perfect for a satisfying Seafood Soup.
- Versatile: Serve as a starter for a special occasion or a hearty main for dinner ideas.
- Make-Ahead Friendly: Prep in advance or freeze for convenient meals.
- Restaurant-Quality: Impress guests with a bisque-like Shrimp and Corn Soup that’s easy to make at home.
- Texture Delight: Combines tender shrimp, juicy corn, and crispy bacon for a delightful bite.
Ingredients for Shrimp Soup
To make this Shrimp Soup (serves 6), gather these ingredients:
- 1 1/2 lbs medium raw shrimp (41/50 size, peeled and deveined, shells reserved for stock)
- 1/2 lb bacon, chopped
- 1 medium yellow onion, diced
- 1/2 bell pepper (any color), diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup sherry cooking wine (or white wine)
- 8 tbsp unsalted butter (1 stick)
- 1/2 cup all-purpose flour
- 4 cups shrimp stock (or chicken, vegetable, or seafood stock)
- 1 1/2 cups water
- 2 green onions, sliced (white and green parts)
- 1 bunch fresh parsley, chopped
- 4 ears of corn (2–3 cups kernels, fresh or frozen)
- 2 cups heavy cream, warmed
- 1 tbsp Cajun seasoning (adjust to taste)
- Black pepper, to taste
Ingredient Tips:
- Shrimp: Use fresh or thawed frozen shrimp; save shells for homemade stock to elevate this Shrimp Soup.
- Bacon: Adds smoky depth; use thick-cut for extra flavor in this Seafood Soup.
- Corn: Fresh corn kernels are ideal, but frozen or drained canned corn works well for convenience.
- Shrimp Stock: Homemade stock enhances flavor; substitute with store-bought seafood or chicken stock if needed.
- Cajun Seasoning: Start with less and adjust, as some brands are salty; make your own for control.
How to Make Shrimp Soup
Follow these steps to create a creamy Shrimp Soup:
- Cook the Bacon: In a large pot over medium heat, cook 1/2 lb chopped bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving grease in the pot.
- Sauté the Vegetables: Add 1 diced onion, 1/2 diced bell pepper, and 2 diced celery stalks to the bacon grease. Sauté for 5-7 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Make the Roux: Deglaze the pot with 1/4 cup sherry, scraping up browned bits. Add 8 tbsp butter and let it melt. Sprinkle in 1/2 cup flour and stir for 2-3 minutes until thick and clumpy.
- Add Liquids: Gradually whisk in 4 cups shrimp stock, 1/2 cup at a time, until smooth and no lumps remain. Stir in 1 1/2 cups water. Bring to a simmer.
- Simmer the Base: Add half of the chopped parsley and half of the sliced green onions. Simmer uncovered for 30 minutes, stirring occasionally, to develop flavors.
- Finish the Soup: Stir in 1 1/2 lbs shrimp, 2–3 cups corn kernels, 2 cups warmed heavy cream, 1 tbsp Cajun seasoning, and the remaining parsley and green onions. Simmer for 5-7 minutes until shrimp are pink and opaque. Taste and adjust with black pepper or additional Cajun seasoning.
- Serve: Ladle into bowls, garnish with reserved bacon, extra green onions, or parsley, and serve hot with crusty bread for a perfect dinner idea.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Calories: ~500 per serving (based on 6 servings)
Servings: 6
Macros per Serving: 30g carbs, 25g protein, 35g fat, 3g fiber
Tips for Perfect Shrimp Soup
- Make Shrimp Stock: Use shrimp shells for a rich, homemade stock to enhance this dish.
- Warm Liquids: Heat stock and cream before adding to prevent curdling and speed cooking.
- Whisk Gradually: Add stock slowly to the roux to avoid lumps in this Seafood Soup.
- Layer Seasoning: Add salt sparingly early on, as bacon and Cajun seasoning can be salty; adjust at the end.
- Don’t Overcook Shrimp: Cook just until pink to keep shrimp tender in this Shrimp and Corn Soup.
Creative Variations for Shrimp Soup
Customize this Shrimp Soup with these ideas:
- Crab Addition: Add 8 oz lump crab meat with the shrimp for a luxurious Seafood Soup.
- Crawfish Twist: Swap shrimp for crawfish tails or combine both for a Cajun-inspired soup.
- Tomato Boost: Stir in 1-2 tsp tomato paste after garlic for a deeper flavor in this dish.
- Spicy Kick: Increase Cajun seasoning or add a pinch of cayenne for a spicier dinner idea.
- Veggie Swap: Use frozen peas or diced carrots instead of corn for a different twist.
Serving and Presentation Ideas
This Shrimp Soup is a versatile dinner idea that shines with thoughtful presentation. Try these suggestions:
- Serve in deep bowls with a sprinkle of bacon and parsley for a rustic Shrimp and Corn Soup look.
- Pair with crusty French bread or cornbread to soak up the creamy broth.
- Offer alongside a simple green salad or roasted asparagus for a balanced meal.
- Present in small cups as an elegant starter for a summer dinner party.
- Garnish with a drizzle of hot sauce or a lemon wedge for a zesty Seafood Soup touch.
Storage Tips
- Refrigerate: Cool completely and store in airtight containers in the fridge for 2-3 days; divide into smaller portions to cool faster.
- Freeze: Freeze cooled soup in freezer-safe containers for up to 3 months; thaw overnight in the fridge or under cold running water.
- Reheat: Warm gently in a saucepan over medium heat, stirring until heated through; avoid boiling to prevent rubbery shrimp.
- Prep Ahead: Make the base (without shrimp and cream) a day ahead; add shrimp and cream when reheating for fresh Shrimp Soup.
- Avoid Microwaving: Microwaving can overcook shrimp; use the stovetop for best texture.
FAQs About Shrimp Soup
Can I use frozen shrimp for this Shrimp Soup?
Yes, thaw frozen shrimp overnight in the fridge or in cold water before using in this dish.
What’s a good substitute for sherry?
Use white wine, chicken broth, or apple cider vinegar for a similar flavor in this Seafood Soup.
Can I make this Shrimp and Corn Soup dairy-free?
Substitute heavy cream with coconut milk and use dairy-free butter for a creamy, dairy-free Soup.
How do I make homemade shrimp stock?
Simmer shrimp shells with onion, celery, garlic, and water for 30-45 minutes, then strain for a rich dinner idea base.
Can I add other seafood to this Shrimp Soup?
Yes, include crab, crawfish, or scallops at the end for a mixed Seafood Soup variation.
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Conclusion
This Shrimp Soup is a creamy, flavorful Shrimp and Corn Soup that’s perfect for a summer dinner idea or special occasion. With its rich broth, tender shrimp, and sweet corn, this Seafood Soup is sure to become a favorite. Make it today and savor the comforting, restaurant-quality goodness of this easy Shrimp Soup Recipes dish!
Shrimp Soup
Ingredients
- 1 1/2 lbs medium raw shrimp 41/50 size, peeled and deveined, shells reserved for stock
- 1/2 lb bacon chopped
- 1 medium yellow onion diced
- 1/2 bell pepper any color, diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1/4 cup sherry cooking wine or white wine
- 8 tbsp unsalted butter 1 stick
- 1/2 cup all-purpose flour
- 4 cups shrimp stock or chicken, vegetable, or seafood stock
- 1 1/2 cups water
- 2 –4 green onions sliced (white and green parts)
- 1 bunch fresh parsley chopped
- 4 ears of corn 2–3 cups kernels, fresh or frozen
- 2 cups heavy cream warmed
- 1 tbsp Cajun seasoning adjust to taste
- Black pepper to taste
Instructions
- Cook the Bacon: In a large pot over medium heat, cook 1/2 lb chopped bacon until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving grease in the pot.
- Sauté the Vegetables: Add 1 diced onion, 1/2 diced bell pepper, and 2 diced celery stalks to the bacon grease. Sauté for 5-7 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Make the Roux: Deglaze the pot with 1/4 cup sherry, scraping up browned bits. Add 8 tbsp butter and let it melt. Sprinkle in 1/2 cup flour and stir for 2-3 minutes until thick and clumpy.
- Add Liquids: Gradually whisk in 4 cups shrimp stock, 1/2 cup at a time, until smooth and no lumps remain. Stir in 1 1/2 cups water. Bring to a simmer.
- Simmer the Base: Add half of the chopped parsley and half of the sliced green onions. Simmer uncovered for 30 minutes, stirring occasionally, to develop flavors.
- Finish the Soup: Stir in 1 1/2 lbs shrimp, 2–3 cups corn kernels, 2 cups warmed heavy cream, 1 tbsp Cajun seasoning, and the remaining parsley and green onions. Simmer for 5-7 minutes until shrimp are pink and opaque. Taste and adjust with black pepper or additional Cajun seasoning.
- Serve: Ladle into bowls, garnish with reserved bacon, extra green onions, or parsley, and serve hot with crusty bread for a perfect dinner idea.
Notes
- Make Shrimp Stock: Use shrimp shells for a rich, homemade stock to enhance this Shrimp Soup Recipes dish.
- Warm Liquids: Heat stock and cream before adding to prevent curdling and speed cooking.
- Whisk Gradually: Add stock slowly to the roux to avoid lumps in this Seafood Soup.
- Layer Seasoning: Add salt sparingly early on, as bacon and Cajun seasoning can be salty; adjust at the end.
- Don’t Overcook Shrimp: Cook just until pink to keep shrimp tender in this Shrimp and Corn Soup.
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