Shrimp Soup
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.
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.