Fresh corn may not be in season this time of the year but it’s not stopping me from making this hearty shrimp and corn soup recipe. Don’t mind me, I do love corn and love playing around with it any time of the year. Today’s recipe is a lovely hearty corn soup that is perfect for September (corn’s harvest month) and beyond. There’s no reason not to have this when it’s made up of two of the best food in the world. Corn and shrimps combo? Sign me up right away! 😉
Corn and Shrimp Soup Ingredients
Most Cajun recipes start with a roux, this one doesn’t, making it gluten-free! It’s super easy to make contrary to how it looks. Nah, you should know by now not to judge any dish by its classy look.😉 Okay, did I say it right? For this Cajun soup recipe, you’ll only be needing the following below:
Shrimp (peeled and deveined) Creole Cajun Seasoning (see my homemade HERE) Canola Oil Onion, Garlic, and celery Bay Leaf, Fresh Thyme, Parsley Red Bell Pepper Smoked Paprika, White Pepper Tomato Paste Corn Potato Chicken Stock
Since the winter season is in full swing now, you can have this recipe handy to combat stuffy noses and scratchy throat due to the cold weather. But whether it’s hot or cold outside, a good hearty soup like this is perfect when I need a little cheering.
How Do You Cook Frozen Shrimp in Soup?
You can use frozen shrimp in this soup recipe. Simply, place them inside a sealable plastic bag, place them in a colander, and thaw them under running cold tap water for 5-10 minutes. Make sure to move the bag around every few minutes to make sure they are evenly thawed. Once it’s thawed, you can now proceed with sauteing them as per the directions below. For cooked frozen shrimp, add them into the pot at the last 2-3 minutes of cooking. The gentle heat from the soup will warm the shrimp without overcooking them.
Storage Instructions
There’s no doubt that shrimp recipes are quick and easy to prepare, but they also don’t last that long. Cooked shrimp should not be exposed at room temperature for more than 2 hours. They should be stored instead in an airtight container in the fridge for 2-3 days.
What Do You Serve with This?
Oh, there are tons of great pairing for this Cajun soup. Here are my top choices to go along with this hearty dish.
crusty French bread loaf Skillet Cornbread Flaky Homemade Biscuits Flatbread
You may serve this warm or make a day beforehand and serve the next day. It tastes better that way. Enjoy!
More Shrimp Recipes to Try
Chicken Shrimp and Sausage Gumbo Shrimp Alfredo Garlic Butter Shrimp Cajun Shrimp and Grits
How to Make Cajun Corn Shrimp Soup
Remove husk from corn and using a sharp knife, cut the kernels from the cob from top to bottom and gather the kernels with their juices in a large bowl. Use the back of a knife to scrape the residual corn from the cobs. Repeat with the remaining corn. Set aside. You may also use frozen corn. Next, generously season the shrimp with creole seasoning. Heat oil/butter over medium heat in a heavy-bottomed Dutch. Sauté the shrimp for about 3 -5 minutes and set aside. In the same pan, add onions, garlic, bay leaf, and thyme sauté for about a minute, followed by celery sticks, red bell pepper, smoked paprika, and Creole Cajun seasoning. Continue cooking for about 5-7 minutes until onions are soft.
Add tomato paste and cook for a further minute or two before pouring in the chicken stock, corn, white pepper, and potatoes. Bring to a boil and let it simmer for about 20 -30 minutes or until the potatoes are fully cooked and tender – enough to thicken the soup. Top with sautéed shrimp (you may also add shrimp, if desired, at the last 3-5 minutes before turning off the stove ). You do not want to overcook the shrimp. Garnished with chopped flat-leaf parsley.
This blog post was first published in September 2017 and has been updated with an additional write-up. SaveSave SaveSave SaveSave SaveSave
