Creole Shrimp Soup
One serving calories 160 proteins 14 g carbohydrates 12 g
Fat 7 g cholesterol 125 mg sodium 371 mg
Prep time 17 minutes cooking time 19 minutes
Food Notes– for this Louisiana favorite add as much hot red pepper sauce as your taste buds will allow. Although frozen shrimp works fine, the flavor of fresh would reward you. Serve the soup with a loaf of crusty bread on the side.
1 bag (12 ounces)Frozen uncooked, shelled, and divined shrimp
2 tablespoons (1/4 stick) Butter or margarine
1 Medium size white onion
½ teaspoon dried thyme leaves, crumbled
1 medium size green bell pepper
2 ½ teaspoons all purpose flour
1 can (14 ½ or 16 ounce), peeled potatoes
¼ teaspoon hot red pepper sauce, or to taste
1 teaspoon finely chopped parsley
One small bay leaf
1 ½ cups water salt to taste
Thaw shrimp by placing it in a colander under luke warm running water. Meanwhile, finally chop onion; seed and coarsely chop bell pepper. Coarsely chop tomatoes, reserving the liquid.
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In a large sauce pan melt butter over moderate heat. Add the the onion and sauté until soft, about five minutes. Stir in the green pepper, parsley, thyme, Bayleaf, and hot pepper sauce; sauté for one minute. Stir in flour until well mixed.
Add the tomatoes with their liquid, and water; bring the mixture to a boil over high heat. Reduce the heat, cover, and simmer for five minutes. Add the shrimp and continue simmering, covered, until the shrimp is cooked through, about five more minutes. Discard the Bayleaf; season the soup with salt to taste. Ladel the soup into bowls and serve immediately.
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