Creole Shrimp Soup
A flavorful Creole shrimp soup with tender shrimp, tomatoes, and spices, perfect for a comforting meal that highlights bold, savory flavors with a hint of spice.
Ingredients
- 1 lb. jumbo shrimp, cleaned and deveined ⓘ
- 1 can condensed chicken gumbo soup ⓘ
- 1 can whole tomatoes ⓘ
- 1 jar sliced pimentos, drained ⓘ
- 3 small onions, cut into quarters ⓘ
- 2 cloves garlic, finely chopped ⓘ
- 1 cup water
- 1/4 cup uncooked rice ⓘ
- 1 teaspoon salt ⓘ
- 1 bay leaf ⓘ
- 1/2 teaspoon basil ⓘ
- dash of pepper sauce ⓘ
Instructions
- Combine all ingredients in a large pot and heat to boiling.
- Reduce heat, cover, and simmer until shrimp are tender and rice is cooked, about 20 to 25 minutes.
- Garnish with parsley before serving.
Tips & Substitutions
For added flavor, consider sautéing the onions and garlic in a bit of olive oil before adding them to the pot. If you don't have uncooked rice, leftover cooked rice can be added in the last 5 minutes of cooking. You can also substitute the shrimp with other seafood like crab or fish for a different twist. This recipe pairs beautifully with Rich Chicken Stock for a deeper flavor.
Serving Suggestions
Serve the Creole Shrimp Soup with crusty bread or over a bed of rice for a heartier meal. A fresh garden salad or coleslaw on the side complements the flavors beautifully. For a festive touch, garnish with chopped parsley and a squeeze of lemon juice before serving. This dish is perfect for a cozy dinner or as part of a larger gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat until hot, stirring occasionally. If the soup thickens, you can add a splash of water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Creole Shrimp Soup contains roughly 147 calories, with 11g protein, 16g carbohydrates, and 5g fat. It is an excellent source of vitamin C (28% of the Daily Value), protein (22% of the Daily Value), and vitamin A (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1013mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp work well in this recipe. Just be sure to thaw them completely before adding to the soup. You can thaw shrimp by placing them in cold water for about 15-20 minutes or overnight in the refrigerator for best results.
How can I make this soup spicier?
To increase the heat, add more pepper sauce or incorporate diced jalapeños or cayenne pepper. Adjust the spice level to your preference, keeping in mind that you can always start with a smaller amount and add more as needed during cooking.
Is there a vegetarian option for this soup?
Absolutely! You can replace the shrimp with a mix of your favorite vegetables such as bell peppers, zucchini, and mushrooms. Use vegetable broth instead of water for added flavor, and consider adding beans for protein to make it hearty and satisfying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).