Best Shrimp Soup With Sherry Recipes
BUTTERNUT SHRIMP SOUP WITH SHERRY
That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp
Provided by namaste2uom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the cubed squash, milk and chicken broth in a saucepan. Season with salt, pepper, curry powder, celery salt, cinnamon and nutmeg. Bring to a boil, then reduce heat to low, and simmer for about 30 minutes, until squash is tender, stirring frequently to prevent the milk from scorching.
- Add 1/2 the shrimp, and 1/2 the pears to the soup, and bring to a boil. Cook for 5 minutes, or until shrimp is opaque. Transfer the soup to a blender or food processor, and blend until smooth. Return to the saucepan and bring to a simmer over medium-low heat.
- Add the remaining shrimp and remaining pears to the soup, and simmer for another 5 minutes, or until shrimp is opaque. Stir in sherry wine, and remove from heat. Ladle into bowls, and garnish with a light sprinkle of cinnamon or nutmeg.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 23.3 g, Cholesterol 48.1 mg, Fat 3.1 g, Fiber 3.2 g, Protein 10.1 g, SaturatedFat 1.7 g, Sodium 167.6 mg, Sugar 12.7 g
SHRIMP SOUP WITH SHERRY
This rich soup makes a great first course when small servings are just right. It's an elegant addition to any holiday menu. -Marilyn Graner, Metairie, Louisiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 serving's.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onions in butter until tender. Stir in the flour, mustard and cayenne until blended; gradually add cream and broth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the parsley, thyme, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for 10 minutes, stirring occasionally. Add shrimp and sherry or additional broth; heat through. Season with salt and pepper.
Nutrition Facts : Calories 333 calories, Fat 22g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 439mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 15g protein.
BUTTERNUT SHRIMP SOUP TOPPED WITH SHERRY
That's what I call YUMMY COMFORT food! To make it a bit richer I saute one large onion in 5 tablespoons of butter sprinkled with one tablespoon of brown sugar till caramelized. Then add to soup at the end with shrimp. Alternate method for pureeing butternut Recipe #194908
Provided by Rita1652
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Clean out the squash; remove the skin and cut into 1/2 inch dice.
- Measure 3 cups of cut-up squash.
- In a saucepan, simmer the squash, celery salt, cinnamon, nutmeg, curry powder, milk, and broth for about 30 minutes.
- Stir to keep the milk from burning.
- Season with salt and pepper.
- Add half the shrimp and pears to the pumpkin mixture and process in a food processor or blender until smooth.
- Return to saucepan and simmer.
- Add the remaining whole shrimp and pears and simmer for 5 more minutes.
- Top with sherry, more cinnamon and nutmeg to taste.
- Optional Seving Bowl:.
- If you are going to serve the soup in a pumpkin, boil 2 quarts of water.
- Cut the top off of the squash and clean out carefully.
- Cut a notch in the top for the ladle to stick through.
- Pour the boiling water into the squash and swish around and then pour into sink.
- Pour the soup into the pumpkin.
Nutrition Facts : Calories 250.4, Fat 5.3, SaturatedFat 3, Cholesterol 48.9, Sodium 337, Carbohydrate 44.7, Fiber 7, Sugar 12.7, Protein 10.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
