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

In 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!


1.In a dutch oven or soup pot, fry bacon until crisp. Move bacon to a plate, crumble and hold.
2.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.
3.Quickly add in onion, celery, bell peppers and corn to cool down the roux. Cook until the vegetables are wilted.
4.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.
5.Add in the remaining shrimp and green onions and cook for 5-10 mins or until the shrimp are cooked through.
6.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.
7.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.

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