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Cajun Shrimp Soup Recipe

Recipe by: Kristy

"The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook45 m
  • Ready In1 h 15 m
  • 1Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
  • 2Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
  • 3Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.
Ingredients
  • 12 servings
  • 275 cals
  • 1/2 cup butter
  • 1 small onion, chopped
  • 1/2 bunch green onions, chopped
  • 3 stalks celery, chopped
  • 1 small orange bell pepper, chopped
  • 1 (10.75 ounce) can reduced sodium cream of mushroom soup
  • 1 (10.75 ounce) can reduced sodium cream of celery soup
  • 10 3/4 fluid ounces water
  • 1 (14.75 ounce) can creamed corn
  • 1 (10 ounce) package frozen corn
  • 2 pounds peeled and deveined medium shrimp
  • 1 pint half-and-half cream
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon liquid shrimp and crab boil seasoning
  • 1/4 teaspoon Creole seasoning, or to taste
  • salt and black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    275
    14%
  • Fat:
    15.6
    24%
  • Carbs:
    19.1
    6%
  • Protein:
    16.3
    33%
  • Cholesterol:
    157
    52%

Based on a 2,000 calorie diet

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