Best Bayou Shrimp Soup Recipes

BLEND OF THE BAYOU

Steps:

• In a small saucepan, cook and stir the cream cheese and 2 tbsp of the butter over low heat until melted and smooth.
• In a large skillet, saute onion, celery and green pepper in the remaining butter until tender.
• Stir in cream cheese mixture.
• Stir in shrimp, soup, mushrooms, garlic salt, hot pepper sauce, cayenne pepper and rice.
• Transfer to a greased 2 quart baking dish. Combine cheddar cheese and cracker crumbs; sprinkle over the top.
• Bake, uncovered, at 350 degrees Fahrenheit for 25 to 30 minutes or until bubbly.

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

BAYOU SHRIMP

Steps:

• Mix cayenne, black pepper, salt, thyme, rosemary, basil and paprika in a small bowl.
• Peel and devein shrimp leaving tails intact.
• Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Add the garlic, Saute for 20 seconds until a pale golden color.
• Stir in shrimp, Worcestershire sauce and lemon juice. Season with 2 tbsps of the spice mixture or to taste.
• Saute for 30 seconds.
• Add the beer and simmer for 1 minute or until shrimp turn pink.
• Remove from heat and add the butter, stirring until melted.
• Pour into a serving bowl and serve with the bread for dipping.

"BLEND OF THE BAYOU" (SEAFOOD SPECTACULAR)

Steps:

• 1. In a small saucepan, melt cream cheese and 1 stick of butter. Set aside. In a large skillet, melt 2 tablespoons butter and saute shrimp, onion, bell pepper and celery (may need more butter). Add cream cheese mixture to shrimp and veggies. Then add soup and seasonings, mixing well. Stir in crab meat and rice. Pour into a greased 9x13 baking dish. Top with cheese and cracker crumbs. Bake at 350 degrees for 20-30 minutes until heated through.
• 2. May substitute pasta for rice. Best made the day before serving, heat before serving.

BLEND OF THE BAYOU

Steps:

• Preheat oven: 350°F.
• Melt cream cheese and butter in a double boiler or microwave.
• In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter.
• In a large mixing bowl add all other ingredients.
• Pour into a 13 x 9 inch glass casserole dish.
• Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date).
• Bake at 350F for 15 to 20 minutes (or until bubbly).
• Serve warm.

BAYOU SHRIMP CASSEROLE

Steps:

• Saute onion and garlic in butter.
• Heat cheese and soup in saucepan. BE CAREFUL WITH CHEESE, AS IT WILL BURN EASILY.
• When melted, add onions and garlic and mix well.
• Add shrimp, rice, & brocolli (be sure to drain well).
• Mix well.
• Sprinkle with bread crumbs. Brown, if desired.
• Mushrooms can be added to top of soup/cheese, if desired.
• VARIATION:.
• Use boiled chicken instead of shrimp and cream of chicken soup instead of cream of shrimp.

BAYOU SHRIMP WITH LEMON-ROSEMARY AIOLI

Steps:

• In small bowl, mix aioli ingredients until well blended.
• Heat 12-inch nonstick skillet over medium-high heat. Add 2 teaspoons oil; tilt skillet to lightly coat bottom. Add shrimp; sprinkle evenly with seafood seasoning. Cook 3 to 5 minutes, stirring frequently, until shrimp are pink.
• To serve, place shrimp and any cooking juices on serving platter. Arrange sprigs of rosemary and lemon wedges on platter. Serve with aioli and if desired, toothpicks.

BAYOU SHRIMP CREOLE

Steps:

• In a large pot, heat the bacon grease and slowly add the flour, (whisking constantly so it does not burn) until the roux becomes golden brown, about 15 minutes.
• Add onion, bell pepper, and celery and stir until tender, about 20 minutes.
• Pour in the tomato sauce, tomatoes, and liquid from the tomatoes.
• Add the garlic, Tabasco, worcestershire, sugar, salt and pepper.
• Simmer 30 minutes, stirring occasionally.
• Add the wine and reduce by half, another 15 minutes.
• Add stock, 1/2 cup at a time, at about 15-20 minute intervals, reducing and stirring, let the vegetables really cook down.
• Taste all along the way, re-season according to your tastes.
• I like to cook this sauce down about 2 hours and then add the shrimp but you can add the shrimp anytime after the first hour.
• As soon as the shrimp are pink, about 10 minutes, remove the pot from the heat.
• Add the green onions, and parsley and serve over rice.