Recipe by Luby Luby Luby
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.
Top Review by Bev
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!
- 2 lbs shrimp (shells on)
- 1⁄2 cup real butter
- 1 cup onion, chopped fine
- 1 tablespoon minced garlic
- 1⁄2 cup green onion, finely sliced
- 1⁄2 cup celery, finely chopped
- 1⁄4 bell pepper, finely chopped
- 2 cups shrimp stock
- 1 pint whipping cream
- 1 cup whole milk
- 2 (15 ounce) cans cream-style corn
- 1⁄2 lb good quality bacon (fried and crumbled) or 1⁄2 lb diced tasso, if you can find it
- 1 teaspoon basil
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 dash cayenne pepper (more if you want hot)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon Tabasco sauce
- 4 tablespoons chopped cilantro
- 1 onion, quartered (for stock)
Directions See How It's Made
- Rinse shrimp in cool water then peel and save shells.
- In large pot place shrimp shells, 2 quarts of water and quartered onion and bring to a boil, gently boiling shells.
- Continue boiling until you end up with about 2 cups of stock (at least 45 minutes).
- Strain the stock into a bowl, discard shells and onion and set aside.
- 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.
- Reduce the fire to low and add the shrimp cooking until pink, about 3 minutes (no more-do not overcook).
- Remove the mixture from the dutch oven and separate into 2 equal portions.
- Set one portion aside and run the other portion through the food processor until it is finely shredded (not pasty).
- Pour reserved shrimp stock in the dutch oven and add the shredded shrimp/vegetable mixture, whipping cream and whole milk.
- Mix well, turn heat to medium high bring to a gentle boil and stir uncovered for about 3 minutes.
- Add the creamed corn and crumbled bacon (or tasso), mixing well and cook for another 4 minutes.
- As it is simmering add the basil, salt, white pepper, black pepper, cayenne and tabasco.
- Next add the reserved whole shrimp (the unshredded portion), mixing well.
- Cover the dutch oven and cook on low heat for about 20 minutes.
- Place in serving bowls and garnish with cilantro.