Had some shrimp stock taking up room in the freezer so it was time to use it. Yep, Shrimp and Corn Soup time!
I cooked this last friday at the firehouse when the temps. got down into the 30's here in South Louisiana. I called the guys and they went next door to the seafood market and picked up 4# of fresh peeled shrimp, I brought all the rest of the ingredients.
Here's the onions, celery, bell pepper, garlic and bay leaves simmering down in 1# of butter:
Then add the corn to saute' a little bit and warm up:
Warm up 3qts. of frozen shrimp stock to add into the soup:
Add the flour to make a white roux, the rest of the seasonings, 4qts. of heavy cream, the 4# of 31-40 ct. shrimp, some sliced green onions, parsley, and about 3 ounces of cream sherry right at the end.
And there you go...it'll warm you on a cold night! (served with toasted garlic bread not pictured)
I cooked this last friday at the firehouse when the temps. got down into the 30's here in South Louisiana. I called the guys and they went next door to the seafood market and picked up 4# of fresh peeled shrimp, I brought all the rest of the ingredients.
Here's the onions, celery, bell pepper, garlic and bay leaves simmering down in 1# of butter:
Then add the corn to saute' a little bit and warm up:
Warm up 3qts. of frozen shrimp stock to add into the soup:
Add the flour to make a white roux, the rest of the seasonings, 4qts. of heavy cream, the 4# of 31-40 ct. shrimp, some sliced green onions, parsley, and about 3 ounces of cream sherry right at the end.
And there you go...it'll warm you on a cold night! (served with toasted garlic bread not pictured)