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
1 stalk celery, diced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
2 cups frozen corn
2 tsp BBQ Shrimp Seasoning
1/2 cup canned diced tomatoes
4 1/2 cups Seafood Stock (see note below)
1.5 lbs peeled, deveined shrimp
1/2 cup green onions, finely sliced
1/2 to 1 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 seafood stock while stirring constantly. Add 1/2 of the shrimp and cook for 20 minutes.
- Add in the remaining 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.
- Note: If time permits, buy unpeeled shrimp, then peel and boil the peelings in water for 20 minutes to make a quick shrimp stock. A half of an onion, celery salt and crushed garlic cloves can be added if they’re on hand.
