Cream of Shrimp Soup2009-05-22
- Course: Soups & Salads
- Yield : 10
- Servings : 10
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
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This is my boyfriend’s favorite – he’s a Cajun, born and raised in Broussard, La.
- 2 pounds medium shrimp
- 1 pint heavy whipping cream
- 1 pint half & half
- 2 sticks butter
- 2 cans chicken broth
- 2 tbsp Tony’s Cajun seasoning
- 2 drops red food coloring
- salt & pepper to taste
Melt butter in stock pot. Add whipping cream, half & half, seasonings and 1½ cans of chicken broth.
Bring to boil then reduce heat to medium low and cook for approximately 20 minutes, making sure not to scorch.
Add red food coloring at this point if you choose this option.
Place half of peeled shrimp into a chopper and chop very fine and add to the soup.
Cut the remaining shrimp into two or three pieces each then add to the soup. Simmer soup for about 10 to 15 minutes until the shrimp are cooked.
Mix 1 tablespoon corn starch with the remaining chicken broth and add to soup.
Stir until the soup thickens then put the lid on the pot and turn off the heat. The soup is ready to eat at this point.