Best Potato Shrimp And White Bean Soup Recipes

PAULA DEEN'S POTATO SOUP WITH SHRIMP

Steps:

• In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
• In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
• When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP AND WHITE BEAN STEW

Steps:

• Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
• Stir in the beans, tomatoes, and herbs.
• Add broth and bring to a boil over high heat.
• Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
• Add the shrimp and simmer just until cooked through, about 2 minutes.
• Add parsley and serve.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

POTATO, SHRIMP, AND WHITE BEAN SOUP

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid the leeks of dirt and sand. Lift out of the water, and drain.
• In a small stockpot, heat the olive oil and butter over medium-low heat. To the stockpot, add the garlic, leeks, 1/2 teaspoon salt, and 1/8 teaspoon pepper, and saute until the leeks are translucent, about 10 minutes. Add the chicken stock and potatoes, raise the heat to high, and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are fork tender, 12 to 15 minutes. Remove from the heat, transfer soup to a food processor, and puree.
• Meanwhile, place the shrimp on a clean work surface and, using a sharp knife, slice each in half lengthwise down the middle of the back, leaving tail on. Remove and discard veins; set shrimp aside.
• Transfer the soup back to the stockpot and place over medium heat. Add the skim milk and beans, and bring to a simmer. Raise heat to medium high, add the shrimp, and cook until shrimp are just opaque, about 2 minutes.
• Divide the soup among six bowls. Garnish each of the bowls with the diced red peppers and snipped chives, and serve immediately.