New Orleans Corn & Shrimp Soup

Name: New Orleans Corn & Shrimp Soup
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 serving(s)
Ingredients: 907.18 g shrimp (shells on); 118.29 ml real butter; 236.59 ml onion, chopped fine; 14.79 ml minced garlic; 118.29 ml green onion, finely sliced; 118.29 ml celery, finely chopped; 0 bell pepper, finely chopped; 473.18 ml shrimp stock; 473.19 ml whipping cream; 236.59 ml whole milk; 2 (850.48 g) can cream-style corn; 226.79 g good quality bacon (fried and crumbled) or 226.79 g diced tasso, if you can find it; 4.92 ml basil; 9.85 ml salt; 4.92 ml white pepper; 0.25 ml cayenne pepper (more if you want hot); 2.46 ml black pepper; 1.23 ml Tabasco sauce; 59.16 ml chopped cilantro; 1 onion, quartered (for stock)

Submitted by Luby Luby Luby

"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."

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Ready In:: 1hr 45mins
Ingredients:: 20
Serves:: 4

ingredients

907.18 g shrimp (shells on)
118.29 ml real butter
236.59 ml onion, chopped fine
14.79 ml minced garlic
118.29 ml green onion, finely sliced
118.29 ml celery, finely chopped
0 bell pepper, finely chopped
473.18 ml shrimp stock
473.19 ml whipping cream
236.59 ml whole milk
2 (850.48 g) can cream-style corn
226.79 g good quality bacon (fried and crumbled) or 226.79 g diced tasso, if you can find it
4.92 ml basil
9.85 ml salt
4.92 ml white pepper
0.25 ml cayenne pepper (more if you want hot)
2.46 ml black pepper
1.23 ml Tabasco sauce
59.16 ml chopped cilantro
1 onion, quartered (for stock)

directions

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

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Reviews

Heaven, I'm in heaven! Oh! Excuse me. You will have to forgive me, I've been walking on a cloud ever since I saw this recipe published. I couldn't wait to make it, it looked like so much fun, and it was so much fun to put together! I prepared Luby's "soup" exactly as directed in her recipe, which I would classify as tasting like a "chowder". The shrimp, the corn, the whipping cream, the bacon, onions, herbs and spices all come together to delight your senses! It is as beautiful to see as it is to taste. If you love hot and spicy, New Orleans style cuisine, you are going to love this soup! Thank you so much, Luby for joining RecipeZaar and bringing this soup into my life!

Bev I Am
Excellent! Thanks for the recipe! As Bev said...it WAS fun to make! I was looking for a way to use up some whip cream from Canadian Thanksgiving, and also had a bunch of veggies and shrimp/prawns! So imagine my delight when I tried this recipe and it was soooo delicious! Thanks Luby!

Tamster888
Really, really good. I added potatoes.

joarayner
OK, not sure that I should even be rating this because I changed quite a few things, BUT it was still sooooo delicious that I want to rate it a 5! After reading the nutrition facts and seeing the 98 grams of fat, my artieries slammed shut, my stomach did a few somersaults and I grew slightly light-headed..tee hee, so I had to lighten it up. Instead of 1/2 cup butter, I used 2 Tbs. of evoo, instead of the whipping cream and whole milk, I subsituted 1% milk and added some cornstarch to thicken. Also subbed turkey bacon for the real stuff and I only had 1 1/4 lbs shrimp in the freezer. Even with those major changes, the flavor of this dish was superb. If you have no fear of the "fat" factor, by all means try it full force - you will NOT be disappointed. Also, next time I will only use 1 can of corn and make it whole kernel - the cream-style corn made the chowder a little too sweet for our taste. Thanks so much for posting! This hit the spot on a cold, drizzly evening!

Tamaretta

Tweaks

OK, not sure that I should even be rating this because I changed quite a few things, BUT it was still sooooo delicious that I want to rate it a 5! After reading the nutrition facts and seeing the 98 grams of fat, my artieries slammed shut, my stomach did a few somersaults and I grew slightly light-headed..tee hee, so I had to lighten it up. Instead of 1/2 cup butter, I used 2 Tbs. of evoo, instead of the whipping cream and whole milk, I subsituted 1% milk and added some cornstarch to thicken. Also subbed turkey bacon for the real stuff and I only had 1 1/4 lbs shrimp in the freezer. Even with those major changes, the flavor of this dish was superb. If you have no fear of the "fat" factor, by all means try it full force - you will NOT be disappointed. Also, next time I will only use 1 can of corn and make it whole kernel - the cream-style corn made the chowder a little too sweet for our taste. Thanks so much for posting! This hit the spot on a cold, drizzly evening!

Tamaretta

RECIPE SUBMITTED BY

Luby Luby Luby

Lafayette, LA

Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.

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