This Cream of Shrimp Soup recipe is an easy to prepare crowd pleaser.
Seafood is the star of the Lenten season and a year round favorite for the Southern coastal crowd.
Seafood based soups, gumbos and chowders serve up delicious one pot dinners.
Cream soups make an impressive menu addition to a special occasion luncheon, brunch or holiday dinner.
The Places In The Home gang has submitted their request for this Cream of Shrimp soup for our Easter Eve dinner.
Dave the Builder is my official would you please hand me the recipe card for _______ sous chef and taste tester extraordinaire.
He has mastered the art of recipe card retrieval without so much as a single paper cut, and is well deserving of the coveted Places In The Home 5 forks out of 5 forks for expert culinary talent.
His “this Cream of Shrimp soup stuff is fantastic” review is spoon worthy.
Cream of Shrimp Soup
1 stick of butter
8 ounces cream cheese
2 cans cream of potato soup
1 quart half & half
1 Tablespoon liquid crab boil
red pepper to individual taste preference
salt to individual taste preference
½ lb. prepared cooked shrimp; thawed and drained
In a Dutch oven or large sauce pan, heat butter over medium heat, stirring to melt butter. Add cream cheese to melted butter and allow to melt. Stir in potato soup; blend well to remove chunks. Stir in the half & half in small amounts; stirring well until mixed.
Cook for 30 minutes over medium low heat; stirring often to prevent scorching. Stir in shrimp. Continue to cook on medium low heat until shrimp is cooked through, 2-3 minutes.
Add the liquid crab boil and preferred seasonings to taste. Serve immediately.
This dish makes a great addition to a holiday dinner menu as an appetizer or first course.
I serve the soup in individual soup tureens topped with a generous pinch of parsley and chives.
An woven basket filled with selected artisan breads rounds out the plated presentation and brings home the wow factor.