Cajun Shrimp Soup

Name: Cajun Shrimp Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Cajun, Creole
Ingredients: 1 bay leaf; 2 kgs cans each) cream-style corn; 283 grams can diced tomatoes and green chilies, undrained; 2 Tbsps canola oil; 0 teaspoons cayenne pepper; 3 ribs celery ribs, thinly sliced; 2 Tbsps all-purpose flour; 79 milliliters minced fresh parsley; 2 garlic cloves, minced; 1 small green pepper, chopped; 2 green onions, thinly sliced; 1 medium onion, chopped; 1 Dash hot pepper sauce; 710 milliliters cooked small shrimp; 0 teaspoons white pepper

The recipe Cajun Shrimp Soup is ready in approximately 1 hour and is definitely a tremendous dairy free and pescatarian option for lovers of Cajun food. For $2.14 per serving, you get a main course that serves 10. One serving contains 218 calories, 18g of protein, and 4g of fat. A mixture of shrimp, canolan oil, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your Autumn event.

Instructions

Heat oil in a heavy saucepan over medium heat. Carefully add flour; cook and stir until golden brown, about 6-8 minutes. Reduce heat to low.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Sauce Pan

Add the celery, onion, green pepper and green onions; cook and stir for 5 minutes.

Ingredients you will need

Green Onions

Green Pepper

Celery

Onion

Add garlic; cook 1 minute longer.

Ingredients you will need

Garlic

Add the corn, tomatoes, bay leaf, white pepper, cayenne and pepper sauce; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes.

Ingredients you will need

Hot Sauce

White Pepper

Bay Leaves

Tomato

Ground Cayenne Pepper

Corn

Stir in shrimp and parsley; heat through. Discard bay leaf.

Ingredients you will need

Bay Leaves

Parsley

Shrimp

Equipment

Sauce Pan

Ingredients

Servings:

bay leaf 2kgs

cans each) cream-style corn 283grams

can diced tomatoes and green chilies, undrained 2Tbsps

canola oil 0teaspoons

cayenne pepper 3ribs

celery ribs, thinly sliced 2Tbsps

all-purpose flour 79milliliters

minced fresh parsley 2

garlic cloves, minced 1small

green pepper, chopped 2

green onions, thinly sliced 1medium

onion, chopped 1Dash

hot pepper sauce 710milliliters

cooked small shrimp 0teaspoons

white pepper

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Vina Leyda Sauvignon Blanc. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.

Vina Leyda Sauvignon Blanc

Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish. Pair with crab cakes, chicken tarragon or mussels.