Best Shrimp Ham And Escarole Soup Recipes

Ham Bone Soup image

Provided by Food Network Kitchen

Categories side-dish

Time 9h40m

Yield about 3 quarts; 6 to 8 servings

Number Of Ingredients 11

1 pound dried navy beans
3 tablespoons extra-virgin olive oil
4 medium carrots, chopped (about 2 cups)
3 stalks celery, chopped (about 1 cup)
3 leeks, white and light green parts only, halved lengthwise, thinly sliced and washed well (about 1 1/2 cups)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
1 leftover ham bone
1 head escarole, coarsely chopped (about 6 cups)

Steps:

The day before you want to make the soup. put the beans in a large bowl and add cold water to cover by several inches. Soak overnight (or at least 8 hours) in the refrigerator.
Drain the beans and rinse. Heat the olive oil in a large Dutch oven over medium heat. Add the carrots, celery and leeks and season with 1 teaspoon of salt. Cook and stir until the vegetables are softened, about 5 minutes.
Add the tomato paste and thyme and stir to coat the vegetables. Let the tomato paste toast for 1 minute, stirring, then add the bay leaves and 12 cups of water. Add the beans and nestle the ham bone in. Bring to a simmer and cook, uncovered, until the beans are almost tender, 45 minutes to 1 hour.
Add the escarole, another 2 cups of water and 1 teaspoon salt. Return the soup to a simmer and cook until thickened and the beans and escarole are very tender, 20 to 30 minutes.
Remove the bay leaves and ham bone from the soup and let cool until you can handle the bone. Shred any useable meat left on the bone and stir back into the soup. Season with salt and pepper before serving.

Southern Ham and Shrimp Soup image

Provided by TasteTester

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh parsley
1 1/2 quarts water, with
3 chicken bouillon cubes or 3.5 (15 ounce) cans chicken broth
1 (10 ounce) package frozen cut okra
1/2 lb fresh shrimp, peeled and deveined
2 cups cubed lean cooked ham
2 cups hot cooked rice

Steps:

Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.

Nutrition Facts : Calories 317.4, Fat 13.7, SaturatedFat 3.8, Cholesterol 100.2, Sodium 462.9, Carbohydrate 24.9, Fiber 1.9, Sugar 3.2, Protein 22.8

Ham Bone Corn Soup With Shrimp image

Provided by Ivy Food Sleuth

Categories Chowders

Time 1h15m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 ham bone, fully cooked
1 (8 1/4 ounce) can corn kernels
1 (8 3/4 ounce) can creamed corn
1 teaspoon dried thyme or 2 tablespoons fresh thyme
1 carrot
1 small onion, quartered
1 tablespoon butter
1 shallots or 1/4 medium onion, minced
1/2 lb rock shrimp or 1/2 lb other shrimp, cleaned
salt and pepper
1 cup half-and-half or 1 cup milk
water

Steps:

Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
Remove hambone and reserve any ham bits. Toss hambone away.
Place liquid in fridge overnight or until all fat rises and hardens at the top.
Remove fat.
Heat till warm and strain.
Return to pot.
Sautee shallot or onion.in butter.
Add to liquid.
Add both cans of corn.
Add thyme.
If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
Bring to low boil and reduce heat.
Add shrimp and cook for three minutes.
Add cream or half and half.
Pepper to taste.
Add salt if needed. Taste first! Hambone aleady contributed salt.