How to make a Cajun Corn and Shrimp Soup.
Ingredients: Serves 4
- 1 lb large shrimp, peeled and de-veined
- ½ cup chopped celery sticks
- 1 red bell pepper, diced
- 1 large onion, diced
- 1 tablespoon minced garlic
- 2 tablespoons canola oil
- 1 large bay leaf
- 2 teaspoons fresh thyme
- 1 teaspoon smoked paprika
- 1-2 teaspoon Creole Seasoning
- 1-2 tablespoons tomato paste
- 4-5 cups warm chicken stock, (adjust thickness with more or less)
- 5 ears of corn, (about 3 cups)
- 1 teaspoon white pepper
- 1 large potato
- 1 tablespoon chopped flat-leaf parsley
- Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl.
- Use the back of a knife to scrape the residual corn from the cobs.
- Repeat with the remaining corn and set aside.
- Next, generously season the shrimp with creole seasoning.
- Heat oil/butter over medium heat in a heavy-bottomed pot.
- Sauté the shrimp for about 3 -5 minutes and set aside.
- In the same pot, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning.
- Continue cooking for about 5-7 minutes until onions are soft.
- Add the tomato paste and cook for further minute or two before pouring in the chicken stock, corn, white pepper and potatoes.
- Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender enough to thicken the soup.
- Top with sautéed shrimp.
- You do not want to overcook the shrimp.
- Garnished with chopped flat-leaf parsley.
- Serve and enjoy!
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