Creamy Shrimp Creole Soup

by admin on March 12, 2010

Creamy Shrimp Creole Soup
Seafood base to taste (3 to 5 tablespoons)
2 green bell peppers, diced
1 large or 2 small onions, diced (yellow or white)
1 can (24 ounces) tomato sauce
3/4 cup (1 1/2 sticks) butter
3 1/2 quarts water
3/4 cup flour
2 cups quick-cooking white rice
2 pounds small salad shrimp (un-cooked)
2 1/2 teaspoons garlic salt
2 tablespoons minced garlic
1 teaspoon white pepper

Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender.

While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes. Remove roux from heat and gradually add to hot soup, whisking briefly. Add shrimp and cook over medium heat until done, about 3 minutes. Serve with oyster crackers. Makes 5 to 8 servings.

Note: This is a very thick and rich soup and is similar to a thick cheese soup.

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