Friar Tuck's Creamy Shrimp Creole Soup
Category: Soups
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Serves/Makes: 12
Ready in: < 30 minutes
- 2 cups diced celery
- 2 green bell peppers, diced
- 1 can (24 ounce size) tomato sauce
- 3 1/2 quarts water
- 2 cups quick-cooking white rice
- 2 1/2 teaspoons garlic salt
- 2 tablespoons minced garlic
- 1 teaspoon white pepper
- 3 tablespoons seafood base, or to taste
- 1 large onion, diced (yellow or white)
- 3/4 cup butter
- 3/4 cup flour
- 2 pounds small salad shrimp (uncooked)
Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender. While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes. Remove roux from heat and gradually add to hot soup, whisking briefly. Add shrimp and cook over medium heat until done, about 3 minutes. Serve with oyster crackers.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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