Saturday Stirrings: Shrimp Soup

saturdaystirrings.jpgSufferin’ succotash. That’s a lot of S’s.

I love soups. But nobody else in the house is particularly crazy about soup. WHICH IS FINE BY ME! IT’S ALL MINE, MINE, MINE.

(Insert maniacal laughter.)

My favorite soup is shrimp in nature. Whenever I make fish for the rest of the crew, I throw this recipe together JUST FOR ME! I’m to the point where I talk them out of trying it, because they would see how wonderful it is and I would have to share.

And I don’t share well.

But, I will share the recipe with you all. Because I’m just all giving like that. This recipe is super easy and fast. But tastes like you’ve been slaving for hours. I won’t tell if you don’t tell.

Super Shrimp Soup

1 T. Extra-Virgin Olive Oil
1 C. Frozen Onion/Pepper Veg. Mix, Chopped *
1/2 Lb. Peeled, Raw Shrimp, Cut in Pieces
2 C. Fat-free Half-and-Half **
8 Oz. Can Tomato Sauce
Salt and Ground Pepper to taste
1 t. Butter or Margarine
1/4 C. Grated Fresh Parmesan Cheese

In a saucepan, heat the olive oil. Add onion and peppers; sauté on low heat until soft, 5 to 10 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, salt & pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.

Pour 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls. Repeat with remaining mixture. Sprinkle on Parmesan cheese and serve.

* This is a small bag of frozen vegetables by Birdseye. It’s called Onion/Pepper Stir-Fry. Saves me a ton of time by using frozen, and it adds a really great flavor.

** If I’m feeling frisky, I’ve used heavy cream instead of the fat free half & half. But really, the half & half tastes wonderful. And it’s the same stuff I use in my coffee. So, I always have it on hand.

Have a great weekend, everyone!

January 19, 2008

9 Responses to Saturday Stirrings: Shrimp Soup

  • I love soup too! Thanks for a new recipe

  • Dee,
    thanks for such a yummy sounding recipe. Like you, I’ll be the only one in the house to eat it, but I’m going to try it anyway. Only problem is, I’m trying to watch what I’m eating. I’ll use the half&half too, but I’m going to save it as a special treat to work towards earning!!

  • Oh my word, this sounds wonderful! I’ll have to make about a triple batch of this because my whole family loves shrimp.

    I can’t wait to try this recipe and I intend to use the fully loaded heavy cream.

    Thank you!

  • Melissa,
    The half & half that I use is Land O Lakes and it’s fat free. However, there is some sugar in it. I’ve also used 1 Cup of half & half and 1 Cup Skim Milk, and it was still good. You could even thicken it up a bit using Xanthan Gum (make by NOW) and I find it at the health food store.

    Next time, I even want to try using my fat free powdered milk. That usually gives me a nice rich taste in recipes that require milk. But without all the calories.

  • Sounds great! I look forward to your recipes every Saturday. Thanks for posting them.

  • Dee,
    thanks for pointing out about using the fat free h&h. I usually have some in my fridge for smoothies & I have some right now!!
    Also, I wanted to mention that I made your pancakes last night for a special treat dinner (to them) for the kids. They LOVED them!! I actually didn’t add the bananas because I had taken my last – very ripe – banana that morning and chopped & put in the freezer also for smoothies (btw, have you tried Barb’s recipe for smoothies? yum) so I didn’t want to take it out. When I was making pancakes, daughter tasted batter and said, and I quote, “Yuck, it tastes like vegetables!”
    I thought I was busted! But the next words were “Maybe it tastes more like grass when it gets too long and gets those little seeds on the end.” Don’t even go there!!! But in the end, she loved the pancakes – ate five & son loved them too!! Husband tasted one and wouldn’t eat another bite. He had Bisquick ones!! But now I have plenty in my freezer for the kids!!!!
    Thanks for all the great recipes!

  • This sounds incredibly yummy and easy too. Two questions though – how many servings does one recipe make? and is it okay to reheat in the microwave the next day?

    Thanks for the recipe.
    Hugs!
    Kat

  • Kat,
    It makes enough for about 4 servings. However, I’ve been known to polish the whole thing off myself in two sittings. 🙂

    And yes, you can reheat by beaming it in the microwave.

  • I made this soup last night and it was great. I used whole milk, and thought that worked just fine. My husband is not a big fan of shrimp, but said he liked it fixed like this.