Dough Soup
Ingredients
8
servings
- 2 pounds peeled shrimp
- 1 large onion, sliced
- 5 medium potatoes
- 1 can biscuit dough or homemade biscuits
- 2 tbsp cooking oil
- salt, black pepper, red pepper to taste
Step-by-Step Instructions
- In a large stock pot, add oil and onions. “Cook down” stirring occasionally paying careful attention not to brown the onions, about 5-7 minutes.
- Add the peeled shrimp and cook until pink, about 3-5 minutes; add cubed potatoes. Fill the stock pot three quarters full with water and bring to a boil.
- While the water is coming to a boil, roll the dough out on a flat surface and cut into strips. Add the dough strips to the soup when it is in a full rolling boil.
- Cook for 25 minutes more until potatoes are tender and dough is cooked through. Season with salt, black pepper, and red pepper to taste. Serve with crackers.
Common Problems and Solutions
Q: Can I use frozen shrimp?
A: Yes, just make sure to thaw them completely and pat dry before adding to the pot. Frozen shrimp will release extra water if not thawed first.
Q: What if my dough strips fall apart?
A: Make sure the water is at a full rolling boil before adding the dough strips, and don't stir too vigorously once they're added. The boiling action will cook them without breaking them up.
Tips and Techniques
Don’t brown the onions—you want them softened and translucent to keep the broth light and sweet. Cut the dough strips about 1/2 inch wide and 2-3 inches long for best results.
Ingredient Substitutions
- biscuit dough: homemade biscuit dough or even pie crust dough
- shrimp: crawfish tails or small chunks of fish
Equipment Needed
- large stock pot
- rolling pin
- knife or pizza cutter for cutting dough strips
