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    You are in: Home / Recipes / New Orleans Corn & Shrimp Soup Recipe
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    New Orleans Corn & Shrimp Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    1 hrs

    45 mins

    Luby Luby Luby's Note:

    Frank Davis is a resident cook in New Orleans as well as hosting his own cooking show. This is his recipe that I have adapted to my preferences. It is wonderful as an appetizer or a superb main course on a cold rainy day.

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    Units: US | Metric


    1. 1
      Rinse shrimp in cool water then peel and save shells.
    2. 2
      In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
    3. 3
      Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
    4. 4
      Strain the stock into a bowl, discard shells and onion and set aside.
    5. 5
      In large heavy dutch oven melt butter over medium heat and saute the onions, green onion, celery, bell pepper and garlic until vegetables are soft being careful not to burn.
    6. 6
      Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
    7. 7
      Remove the mixture from the dutch oven and separate into 2 equal portions.
    8. 8
      Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
    9. 9
      Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
    10. 10
      Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
    11. 11
      Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
    12. 12
      As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
    13. 13
      Next add the reserved whole shrimp (the unshredded portion), mixing well.
    14. 14
      Cover the dutch oven and cook on low heat for about 20 minutes.
    15. 15
      Place in serving bowls and garnish with cilantro.

    Ratings & Reviews:

    • on March 04, 2003


      Heaven, I'm in heaven! Oh! Excuse me. You will have to forgive me, I've been walking on a cloud ever since I saw this recipe published. I couldn't wait to make it, it looked like so much fun, and it was so much fun to put together! I prepared Luby's "soup" exactly as directed in her recipe, which I would classify as tasting like a "chowder". The shrimp, the corn, the whipping cream, the bacon, onions, herbs and spices all come together to delight your senses! It is as beautiful to see as it is to taste. If you love hot and spicy, New Orleans style cuisine, you are going to love this soup! Thank you so much, Luby for joining RecipeZaar and bringing this soup into my life!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2011


      Excellent! Thanks for the recipe! As Bev WAS fun to make! I was looking for a way to use up some whip cream from Canadian Thanksgiving, and also had a bunch of veggies and shrimp/prawns! So imagine my delight when I tried this recipe and it was soooo delicious! Thanks Luby!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 13, 2009


      Really, really good. I added potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for New Orleans Corn & Shrimp Soup

    Serving Size: 1 (812 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1329.5
    Calories from Fat 882
    Total Fat 98.0 g
    Saturated Fat 52.4 g
    Cholesterol 710.4 mg
    Sodium 2999.6 mg
    Total Carbohydrate 54.8 g
    Dietary Fiber 4.4 g
    Sugars 13.8 g
    Protein 63.5 g

    The following items or measurements are not included:

    shrimp stock

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