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!
Time: 1 hour, 30 min
Serves 6-8Rating
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Loading...| 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 |
| 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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