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:
- 1 pound of large fresh shrimp, peeled and deveined
- 1½ cups of fresh yellow corn kernels (from about 2 ears of corn)
- 1½ cups of diced russet potatoes, blanched
- 1 (14.5-ounce) can of diced tomatoes, drained
- 1 cup of diced sweet yellow onion
- 2 cloves of garlic, minced
- ½ cup of diced celery
- ½ cup of diced carrot
- 4 tablespoons of unsalted butter (divided)
- 1 quart of seafood stock
- ½ cup of dry white wine
- 2 tablespoons of fresh lemon juice
- ¼ cup of all-purpose flour
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- ¼ teaspoon of crushed red pepper
- Lemon wedges and French bread to serve
Directions for Shrimp Soup:
- 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.
- 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.
- 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.
- 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.
- 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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