13 September, 2012

Shrimp Confetti Soup | Bay Tables


Shrimp Confetti Soup ingredients
Makes 6 servings
1/4 cup vegetable oil
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/4 cup chopped celery
2 Tbsp chopped garlic
1-lb medium shrimp, peeled, deveined
2 cups chicken broth
1-quart heavy cream
2 cups cream-style corn
1 cup whole kernel corn
1/2 cup Ro-Tel Tomatoes with Green Chiles, chopped, strained
1 Tbsp chopped fresh thyme
1/2 Tbsp chopped fresh sage
2 Tbsp chopped fresh parsley

For serving
1/2 cup diagonally-cut green onions
1 cup shredded mozzarella cheese
6 crab claws, cooked


Directions
Sauté
Heat the vegetable oil in a heavy stockpot. Add the yellow onion, green pepper, red pepper, celery, garlic and shrimp. Sauté over High heat for five (5) minutes.


Simmer slowly
Add the chicken broth, heavy cream, cream-style corn, whole kernel corn, tomatoes, thyme, sage and parsley. 

Reduce heat to Medium. Cook for twenty five (25) minutes, stirring occasionally.


Serve
Ladle into soup bowls and serve warm.

Sprinkle each serving with green onions and mozzarella cheese. Add a crab claw to each bowl.


Slightly adapts The Junior League of Mobile, Inc, Bay Tables: A Collection of Recipes from the Junior League of Mobile (Nashville: Favorite Recipes Press), 49.

Page Last Updated 21 April 2015

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