Cream of Shrimp Soup

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Old 28-Oct-2010
Cream of Shrimp Soup

2 pounds medium shrimp
1 pint heavy whipping cream
1 pint Half & Half
2 sticks butter (8 oz each)
2 cans chicken broth
2 tbsp Tony’s Cajun seasoning
2 drops red food coloring (optional)
salt & pepper to taste

Melt butter in stock pot. Add whipping cream, Half & Half, seasonings and 1˝ cans of chicken broth. Bring to boil then reduce heat to medium low and cook for approximately 20 minutes. (Stoves vary so be sure it does not scorch); add red food coloring at this point if you choose this option. (This makes it a shrimpy pink color) put half of peeled shrimp into a chopper and chop very fine and add to the soup. Cut the remaining shrimp into two or three pieces each then add to the soup. Simmer soup for about 10 to 15 minutes until the shrimp are cooked. Then mix 1 tablespoon corn starch with the remaining chicken broth and add to soup. Stir until the soup thickens then put the lid on the pot and turn off the heat. The soup is ready to eat at this point. Serving cornbread compliments this dish perfectly.

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