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New Orleans Corn & Shrimp Soup

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“Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse shrimp in cool water then peel and save shells.
  2. In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
  3. Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
  4. Strain the stock into a bowl, discard shells and onion and set aside.
  5. In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
  6. Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
  7. Remove the mixture from the dutch oven and separate into 2 equal portions.
  8. Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
  9. Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
  10. Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
  11. Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
  12. As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
  13. Next add the reserved whole shrimp (the unshredded portion), mixing well.
  14. Cover the dutch oven and cook on low heat for about 20 minutes.
  15. Place in serving bowls and garnish with cilantro.

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