Southern Easy Recipes
Southern Easy Recipe Corn and Shrimp Soup
New Orleans Recipes
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• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
CORN AND SHRIMP SOUP
Long before lake and gulf shrimp were available to Louisianians, river
shrimp were in great supply. Many dishes featured this unique ingredient,
but none is more famous than the Creole Style Sweet Corn and Shrimp Soup.
The marriage of these items came about because of our friendship with the
native American Indians and their gift of corn.
INGREDIENTS:
3 cups whole kernel corn
2 pounds freshwater or other shrimp
1 cup butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/4 cup diced garlic
1 cup diced tomatoes, seeded
1 cup flour
1 cup tomato sauce
2 1/2 quarts shellfish stock
1 cup heavy whipping cream
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and cracked pepper to taste
Pepper Sauce to taste
METHOD:
In a two gallon stock pot, melt butter over medium high heat. Add corn,
onions, celery, bell peppers and garlic. Saute three to five minutes or
until vegetables are wilted. Add tomatoes, blend well into the vegetable
mixture and add flour. Using a wire whisk, whip constantly until white
roux is achieved. Do not brown. Add tomato sauce and stock, one ladle at
a time, stirring constantly until all is incorporated. Bring to a low boil
and reduce to simmer. Add half of the shrimp and cook for thirty minutes.
Add remaining shrimp, cream, green onions and parsley. Allow the shrimp to
cook approximately ten minutes. Season to taste using salt, pepper and
Pepper Sauce.
