Shrimp Recipes

Cajun Corn and Shrimp Chowder Recipe

Ingredients:

1/2 cup butter
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
1 medium onion , chopped
1/2-1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2-1 teaspoon garlic salt
1/4 cup all-purpose flour
1 envelope lipton golden onion soup mix
1/2 teaspoon dried thyme
3 cups boiling water
3 cups corn kernels (fresh cut or frozen and thawed)
3/4-1 lb shrimp , peeled and deveined
1/2 cup heavy cream

Preparation:

In a big soup pot melt the butter over medium heat. Add the onion, and saute about 3 minutes or until softened. Add the cayenne, paprika, garlic salt, black pepper, oregano, thyme, and flour. Stir and cook for 1-2 minutes. Add the soup mix and boiling water; stir with a whisk until the mixture is smooth and well blended (bring to a boil while whisking). Lower the heat to medium, add in the corn and shrimp. Cook for 2-3 minutes or until the shrimp are pink. Add in the heavy cream; stir to combine. Taste and adjust seasoning as needed. Cook over low heat until it is heated through. Ladle into individual soup bowls.

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