Autumn Eats: Embrace the Season with Shrimp Soup

Autumn is a season of transition, as we bid farewell to the sizzling days of summer and welcome the crisp, cool embrace of fall. It’s a time when nature’s bounty is at its peak, and we can savor the delightful flavors that come with it. One such delicacy that shines in early autumn is the white shrimp. These tasty crustaceans are celebrated for their sweet flavor and tender texture, making them a perfect choice for a heartwarming dish that eases you into the cozier months. Today, we’re bringing you a recipe that’s bound to become a fall favorite – Autumn Shrimp Soup, courtesy of Louisiana Cookin.

Ingredients for Shrimp Soup:

Directions for Shrimp Soup:

  1. Begin by heating 2 tablespoons of butter and fresh lemon juice in a Dutch oven over medium heat. Add your peeled and deveined shrimp to the pot and cook them until they turn pink and firm, which should take about 3 minutes. Once they’re cooked to perfection, transfer the shrimp to a warm plate using a slotted spoon.
  2. In the same pot, add the remaining 2 tablespoons of butter. Throw in your diced celery and carrots, allowing them to cook for about 2 minutes, stirring occasionally. Then, add the sweet yellow onions, cooking for an additional 4 minutes until they become soft and translucent. Now, it’s time to introduce the fresh yellow corn and minced garlic. Cook for 1 more minute, giving an occasional stir to blend the flavors.
  3. Sprinkle in the all-purpose flour and continue to cook for 2 minutes, stirring constantly. Stir in the dry white wine and scrape up all those wonderful browned bits from the bottom of the pot with a wooden spoon. Gradually add the seafood stock, stirring until everything is beautifully combined. Bring this aromatic mixture to a boil.
  4. Now, it’s time to incorporate the hearty components of this soup. Add the diced russet potatoes, drained diced tomatoes, salt, black pepper, and a touch of crushed red pepper. Let it all simmer until the potatoes reach a delightful tenderness, which should take approximately 15 minutes.
  5. Lower the heat to medium-low and return the cooked shrimp to the pot, allowing them to simmer until they’re heated through – this will take about 5 minutes. Your Autumn Shrimp Soup is now ready to be enjoyed.

As the autumn season unfolds and the evenings grow cooler, there’s nothing quite like savoring a warm, hearty bowl of Autumn Shrimp Soup. This dish combines the sweet and tender nature of Louisiana shrimp with the rich flavors of fall, creating a comforting and satisfying meal that you’ll want to enjoy over and over again.So, roll up your sleeves, gather your ingredients, and treat yourself to this delightful fall twist on a classic. With these step-by-step instructions, you’re well on your way to a flavorful autumn experience. Embrace the changing seasons with a bowl of our homemade Autumn Shrimp Soup – it’s a culinary journey you won’t want to miss. Happy cooking!

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Lemon Garlic Shrimp is well known for sharing some of the most tasty and popular recipes that are searched for on the internet. Which is why is it no surprise when the Lemon Garlic Shrimp recipe is featured on their website. This recipe is not only appetizing and easy on the taste buds, it also takes less than 30 minutes to prepare and cook. The full recipe, with pictures and video included, can be found here.


2 tbsp. butter, divided

1 tbsp. extra-virgin olive oil

1 lb. medium shrimp, peeled and deveined

3 cloves garlic, minced

1 tsp. crushed red pepper flakes

Juice of 1 lemon

2 tbsp. dry white wine (or water)

Freshly chopped parsley, for garnish


  1. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, garlic, and crushed red pepper flakes and cook until shrimp is pink, 3 minutes.
  2. Remove from heat and stir in remaining tablespoon butter, lemon juice, white wine, and parsley.
  3. Serve

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Healthy Shrimp Stir-Fry


The New Year is here, and for those of us who are working towards eating healthy, we have the perfect shrimp stir-fry for you. This recipe, which is only 334 calories per serving, only takes 30 minutes to prepare and cook. So not only is it healthy, but it’s a great meal if you are on the go. For a full list of nutrition info and a video of how to cook this recipe, you can click here.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 pounds jumbo shrimp, peeled and deveined, tails on
  • 4 cloves garlic, minced
  • 2 large zucchini, diced
  • 2 large ears of corn, kernels removed
  • 3/4 cup red grape tomatoes, sliced in half lengthwise
  • 3/4 cup yellow grape tomatoes, sliced in half lengthwise
  • Salt and freshly ground black pepper
  • 12 to 18 fresh basil leaves, cut in chiffonade
  • Parmesan shavings
  • Juice of 1 lemon
  • Rice or pasta, for serving, optional


Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then sauté until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.

Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.

You can serve this with rice, with pasta or it’s just perfect on its own.