Shrimp Creole Soup

This recipe is one that we do not make nearly enough. While there are a lot of ingredients it can be made in about 30 - 45 minutes.


Shrimp Creole Soup

½ - 1 lb. medium shrimp
4 slices bacon, diced
1 cup yellow onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 T. garlic, minced
½ cup flour
4 cups low-sodium chicken broth
1 can (14.5 oz.) diced tomatoes
2 T. lemon juice
2 T. Worcestershire sauce
1-2 T. Tabasco
1 t. dried thyme
1 t. sugar
½ t. cayenne
1 bay leaf
¼ cup chopped fresh parsley
¼ cup scallions, minced
Salt to taste
Serve with cooked white rice

Peal and devein shrimp. Chill until ready to use.
Cook bacon in a large soup pot over medium-high heat until crisp.
Add onion, celery, bell pepper, and garlic. Cook 4-5 minutes.
Whisk in flour. Cook two minutes.
Stir in broth, tomatoes, lemon juice, Worcestershire, Tabasco, and seasonings. Simmer 10-15 minutes.
Add shrimp and cook for 3 minutes.
Stir in parsley and scallions.

Mound rice in each soup bowl. Ladle soup around rice.

Note: be careful with the cayenne and Tabasco. If you don’t like your food too spicy I recommend using half of the stated amounts.

Makes 6 cups. Takes about 45 minutes total.