Shrimp & Corn Soup ~ Foamheart

Discussion in 'Non-fish Seafood' started by foamheart, Oct 4, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    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 It was originally made with what is called river shrimp.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
     
    Last edited: Oct 4, 2015
    old bones, disco, c farmer and 7 others like this.
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Pure Magic. Kev. So would you consider this a variation of a lighter gumbo? Didn't see a roux but it's gotta be in there somewhere. 

    Brian

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    Last edited: Oct 4, 2015
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks great. But cold, no.

    High of 43 yesterday here.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I just bookmarked this for a chilly day meal! That looks and sounds amazing!

    :points: for sharing and making it easy to follow!
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Sure there is a roux, but its just a white roux. Can't be a gumbo, cause gumbo is simply soup over rice and there is 50% of that missing. But I bet it would be good over rice though.

    Thank you sir.
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    LOL.... oh heck yeah that's snuggling weather here. A few more degrees and they shut the schools down here. LOL
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmmmm! That looks fantastic Kevin! Filing this one away for a try! POINTS!!!

    It's been in the low thirties at night the last week. 60-80 during the day. Needless to say soup and casserole season is here!
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, its really a light soup, its not heavy, thick, or hardy. it was warm and good, but it could have just as easily been a summer soup. That's why I am thinking soup and salad for lunch tomorrow.

    LOL.. everything I do is easy, I am not necessarily simple minded, I just like simple things. 
     
  9. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Thank you for this Foam!  My GF loves corn and crab bisque type soups, but I can't stand the heavy cream that most recipes call for.  This soup looks amazing!

    Mike
     
    Last edited: Oct 4, 2015
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks Case, with your accessibility to good seafood man that seems like a natural.

    I'll have to look for my Golden Chowder recipe, and cook one, its a heavy more substantial soup, a stick to your ribs kind.
     
    Last edited: Oct 4, 2015
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Mike, but like I said and I am sure you'll agree, there are a load of shrimp & corn soup recipes and they vary tremendously.  This one is really light.

    Try it, and I hope you'll enjoy it.
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks real tasty Foam, gonna have to try this soon ! Thumbs Up
     
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Foam it is soup time here for sure.I'll be making a few different ones soon.Thanks for sharing 

    Richie 

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  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ye thank ye, Its soup for lunch today too so you better be sure you like it the first sitting. LOL
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank ya sir. I have gotta say I used a toasted pistolette with a bit of butter and garlic with my bowl at lunch, its a huge difference. It makes the soup even more better!
     
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morning Kevin.... Mom used to make corn soup... I can't remember how long it's been since I had some.... Sure was good waaaaay back then....
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    When you get it figured out, you'll have to share her recipe.
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Mom NEVER shared any recipe... I even threatened her with "no flowers on her grave" if she took them there with her... She still gets flowers... One helluva great cook and just as good at keeping secrets....
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I understand, Took me forever to figure out the Thanksgiving cornbread dressing recipe. Finally figured it out, there was no recipe because it was never exactly the same! LOL

    My sister still thinks I am just being mean because I can't write it down for her. It maybe why I do things like I do here.
     
  20. venture

    venture Smoking Guru OTBS Member

    I'll be another to steal that recipe, Foam.  Looks easy and great tasting.

    Ever tried it with a good splash of wine added?  I'm wondering if that wouldn't work with the tomatoes.

    Or would you consider that a sacrilege?

    Good luck and good smoking.
     

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