We got a day's cool snap, you folks up north would laugh! Its supposed to be back in the mid 80's again tomorrow, but today....IT SOUP TIME!!
First I want to add a disclaimer, if you have been to Louisiana and this isn't like the shrimp and corn soup you had, we have as many interpretation's as there are cooks. This is mine, its my bastardazation of Mom's, which she learned here on the river. It was originally made with what is called river shrimp. these are really tiny fresh water white shrimp which we got out the Mississippi River when I was a kid. They are the sweetest of all the shrimp I have tasted. I could tell stories about running the shrimp boxes filled with cans of dog food but I'll stick to the recipe.
For this soup I used some of the beautiful white shrimp I recently received shown on this thread.
http://www.smokingmeatforums.com/t/230039/we-have-shrimps-foamheart
Well lets get to it. BY THE WAY..... I put double smoked w/pecan andouille in it, so that's my openers!
First thaw and peel the shrimp
Why peel the shrimp first, welllllllllllll
Always save the shells and make broth to add to any pot cooking shrimp, it just adds to the shrimps flavor intensity which is very delicate with good shrimp to begin with.
Get those shells in the hot tub.
I like the boiling smell, most don't. But if you do or not, you'll love the taste of that broth in your soup! Its worth the 30 seconds it takes to get it started.
Now lets get some veggies!
That would be onions, parsley, green onions, white onions, bell pepper, and celery. Well yes it has to have the holy trinity, onions, bell peppers, and celery in a 2 to 1 to 1 ratio.
Say what ya like, bring your own meal, but if I ain't frying large or bigger shrimps I ain't devining those suckers unless I am really try to impress! I am not on this cook.
Now it still to start the soup, well of course it has a roux, LOL. but its a white roux. very very easy. Mix the flour and oil, till it starts bubbling, turn the fire to the very lowest setting and walk away. When there is no more bubbles its ready.
What do ya mean where's the garlic? ZOMG thanks for reminding me.....
That's about a weeks worth at my house, its not as good as Dave's but its garlic. So break out that knife and impress 'em with your chopping, mincing and slicing (and devining if ya want).
Note the garlic in the center of the plate. I have a new kick of thin slicing the larger garlic. Its a hoot cause everyone sees it and worries about that big garlic taste. It ends up being very very mild because the flavor cooks mostly out in the soup. But everyone has to get one and tell you what they had thought it would be like. Shows they are thinking about it....LOL
The rest if the ingredients, I must confess, I was out of home canned tomatos and I couldn't find the corn in the freezers they seem to be too full of meat these days to find many veggies.... <Shrugs> So its easy now everyone can be consistent.
You use all the tomatoes, all the cream corn, half the niblets, and a small squirt of honey. ANYtime I cook with canned or frozen corn I add some honey to offset the sugar lost between the cutting and processing, ANYtime I cook with tomatoes I add a little sugar to off set the acid, so honey works.
It may not be true, but its one of my cooking secrets and now one can taste the honey but it makes it all taste better.
Now we drop the chopped onions in the roux to wilt. Do not brown or burn, low and slow right? BTW I chop my onions in two sizes, small for the flavor, larger so you can see 'em on your spoon.
Once the turn translucent its on like donkie kong! Add the rest of the veggies and the andouille or tasso, add the hot shrimp broth, (its the only time I do this),and everything else except the shrimps.
Allow it to simmer for 30 mins. then add the shrimps. Simmer for about 20 mins. you don't want to cook the taste out of your shrimps but you do want them well cooked. also add your spices at this time, salt & pepper, I added some Tony's "More", some additional thyme, and a shot of tabasco just cause I am a coonazz! Ok, gonna be nice and share my secret ingredient, Coriander. That's right, it lightens up the soup so its not so much a hardy stew and more like a thin tomato bisque. It just really brightens up the taste when used in small amounts. No one could ever call it out but it really brightens up a dish.
I pulled out the good china
Got some bread
Ok, so I got it a bit black baking it, I was watching the bull riding and forgot. Besides, I also learned that I don't really care for a Kaiser roll with this soup, the malt just doesn't work with it so back to pistolettes which I know are awesome with it. But I had already made the Kaiser rolls.
That's it, its cool outside, and I have the A/C going and enjoying the soup. Maybe tomorrow will have a cup of soup with a shrimp remoulade salad? Small salad small soup, that's a great meal with hardly any prep time.
Its good soup, try it, I bet you'll add it to your cookbook. BTW you can use other seafoods crab or crayfish or lobster or etc. it would be just as good.
Thanks for checking it out and bundle up till tomorrow....ROFLMAO!
EDIT:: not going to update with shrimp remoulade tomorrow but here is a link.
http://www.smokingmeatforums.com/t/229289/shrimp-remoulade-foamheart
First I want to add a disclaimer, if you have been to Louisiana and this isn't like the shrimp and corn soup you had, we have as many interpretation's as there are cooks. This is mine, its my bastardazation of Mom's, which she learned here on the river. It was originally made with what is called river shrimp. these are really tiny fresh water white shrimp which we got out the Mississippi River when I was a kid. They are the sweetest of all the shrimp I have tasted. I could tell stories about running the shrimp boxes filled with cans of dog food but I'll stick to the recipe.
For this soup I used some of the beautiful white shrimp I recently received shown on this thread.
http://www.smokingmeatforums.com/t/230039/we-have-shrimps-foamheart
Well lets get to it. BY THE WAY..... I put double smoked w/pecan andouille in it, so that's my openers!
First thaw and peel the shrimp
Why peel the shrimp first, welllllllllllll
Always save the shells and make broth to add to any pot cooking shrimp, it just adds to the shrimps flavor intensity which is very delicate with good shrimp to begin with.
Get those shells in the hot tub.
I like the boiling smell, most don't. But if you do or not, you'll love the taste of that broth in your soup! Its worth the 30 seconds it takes to get it started.
Now lets get some veggies!
That would be onions, parsley, green onions, white onions, bell pepper, and celery. Well yes it has to have the holy trinity, onions, bell peppers, and celery in a 2 to 1 to 1 ratio.
Say what ya like, bring your own meal, but if I ain't frying large or bigger shrimps I ain't devining those suckers unless I am really try to impress! I am not on this cook.
Now it still to start the soup, well of course it has a roux, LOL. but its a white roux. very very easy. Mix the flour and oil, till it starts bubbling, turn the fire to the very lowest setting and walk away. When there is no more bubbles its ready.
What do ya mean where's the garlic? ZOMG thanks for reminding me.....
That's about a weeks worth at my house, its not as good as Dave's but its garlic. So break out that knife and impress 'em with your chopping, mincing and slicing (and devining if ya want).
Note the garlic in the center of the plate. I have a new kick of thin slicing the larger garlic. Its a hoot cause everyone sees it and worries about that big garlic taste. It ends up being very very mild because the flavor cooks mostly out in the soup. But everyone has to get one and tell you what they had thought it would be like. Shows they are thinking about it....LOL
The rest if the ingredients, I must confess, I was out of home canned tomatos and I couldn't find the corn in the freezers they seem to be too full of meat these days to find many veggies.... <Shrugs> So its easy now everyone can be consistent.
You use all the tomatoes, all the cream corn, half the niblets, and a small squirt of honey. ANYtime I cook with canned or frozen corn I add some honey to offset the sugar lost between the cutting and processing, ANYtime I cook with tomatoes I add a little sugar to off set the acid, so honey works.
It may not be true, but its one of my cooking secrets and now one can taste the honey but it makes it all taste better.
Now we drop the chopped onions in the roux to wilt. Do not brown or burn, low and slow right? BTW I chop my onions in two sizes, small for the flavor, larger so you can see 'em on your spoon.
Once the turn translucent its on like donkie kong! Add the rest of the veggies and the andouille or tasso, add the hot shrimp broth, (its the only time I do this),and everything else except the shrimps.
Allow it to simmer for 30 mins. then add the shrimps. Simmer for about 20 mins. you don't want to cook the taste out of your shrimps but you do want them well cooked. also add your spices at this time, salt & pepper, I added some Tony's "More", some additional thyme, and a shot of tabasco just cause I am a coonazz! Ok, gonna be nice and share my secret ingredient, Coriander. That's right, it lightens up the soup so its not so much a hardy stew and more like a thin tomato bisque. It just really brightens up the taste when used in small amounts. No one could ever call it out but it really brightens up a dish.
I pulled out the good china
Got some bread
Ok, so I got it a bit black baking it, I was watching the bull riding and forgot. Besides, I also learned that I don't really care for a Kaiser roll with this soup, the malt just doesn't work with it so back to pistolettes which I know are awesome with it. But I had already made the Kaiser rolls.
That's it, its cool outside, and I have the A/C going and enjoying the soup. Maybe tomorrow will have a cup of soup with a shrimp remoulade salad? Small salad small soup, that's a great meal with hardly any prep time.
Its good soup, try it, I bet you'll add it to your cookbook. BTW you can use other seafoods crab or crayfish or lobster or etc. it would be just as good.
Thanks for checking it out and bundle up till tomorrow....ROFLMAO!
EDIT:: not going to update with shrimp remoulade tomorrow but here is a link.
http://www.smokingmeatforums.com/t/229289/shrimp-remoulade-foamheart
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