Sweet Corn and Shrimp Soup with Smoky Bacon
Serves 6-8
1
hour30
minutesIn our version of this South Louisiana staple, we use BBQ Shrimp Seasoning. It has everything you need for this perfectly-spiced pot of soup. Here’s the thing, while this blend might be called BBQ Shrimp, we use it for just about anything! Smashburgers. Frittata. Oh, and BBQ Shrimp! It’s a versatile, perfectly spiced, salt free wonder!
Ingredients
3 slices bacon
1/2 stick butter
1/2 cup flour
1 small onion, diced small
1 stalk celery, diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
2 cups frozen corn
2 tsp BBQ Shrimp Seasoning
1 roma tomato, diced small
4 1/2 cups Quick Shrimp Stock
1.5 lbs medium peeled, deveined shrimp
1/2 cup green onions, finely sliced
1/2 cup heavy cream, optional
Salt to taste
Instructions
- In a dutch oven or soup pot, fry bacon until crisp. Move bacon to a plate, crumble and hold.
- Add butter to the bacon fat in the pot. Add flour and whisk. Cook over medium heat, stirring constantly until a blonde roux is achieved.
- Quickly add in onion, celery, bell peppers and corn to cool down the roux. Cook until the vegetables are wilted.
- Add in the BBQ Shrimp Seasoning and diced tomatoes. Slowly add in the shrimp stock while stirring constantly. Bring to a simmer and cook for 20 minutes.
- Add in the shrimp and green onions and cook for 5-10 mins or until the shrimp are cooked through.
- Add in the cream a little at a time to adjust consistency. Taste and adjust the salt to taste. Serve with crumbled bacon on top.
2 Comments
Yumm! This Looks Delicious 🙂
Thanks Olivia. It’s definitely one to add to your recipe rotation!