Cajun Corn Shrimp Soup
Ingredients
-
1
pound
large shrimp, peeled and deveined
-
2
tablespoons
canola oil
-
1
large
onion, diced
-
1
tablespoon
minced garlic
-
1
large
bay leaf
-
2
teaspoons
fresh thyme
-
½
cup
chopped celery sticks
-
1
large
red bell pepper, diced
-
1
teaspoon
smoked paprika
-
1-2
teaspoons
Creole seasoning
-
1-2
tablespoons
tomato paste
-
4-5
cups
warm chicken stock
-
5
ears
corn (about 3 cups)
-
1
teaspoon
white pepper
-
1
large
potato (about ½ pound)
-
1
tablespoon
chopped flat-leaf parsley
Instructions
- Remove husk from corn and cut the kernels from the cob into a bowl, scraping the residual corn juices.
- Season the shrimp with Creole seasoning and sauté in heated oil for 3-5 minutes, then set aside.
- In the same pan, sauté onions, garlic, bay leaf, and thyme for 1 minute, then add celery, red bell pepper, smoked paprika, and more Creole seasoning, cooking until onions soften.
- Stir in tomato paste and cook for another 1-2 minutes.
- Add chicken stock, corn, white pepper, and diced potato, bringing the mixture to a boil.
- Simmer for 20-30 minutes until the potatoes are tender and the soup thickens.
- Top with sautéed shrimp and garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
4-5
Calories
373
Total fat
11g
Total carbohydrates
37g
Total protein
34g
Sodium
1019mg
Cholesterol
285mg
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