Paula Deen Shrimp And Potato Soup Recipe
Are you craving a warm, creamy, and comforting meal? This Paula Deen Shrimp And Potato Soup Recipe is perfect.
Equipment
- Large Dutch Oven
- Sharp Chef Knife
- Wooden Spoon
- Measuring Cups
- Peeler
- Cutting Board
- Ladle
Ingredients
- Raw shrimp peeled and deveined 1 lb
- Russet potatoes peeled and cubed 4 cups
- Unsalted butter 4 tbsp
- Medium yellow onion diced 1
- Ribs celery sliced 2
- Chicken broth 3 cups
- Heavy cream 2 cups
- All purpose flour 3 tbsp
- Old bay seasoning 1 tsp
- Black pepper 1/2 tsp
- Fresh parsley chopped 2 tbsp
Instructions
- Prep the Vegetables: Wash and peel your potatoes first. Cut them into small, even cubes. Dice the onions and celery very finely.
- Sauté the Aromatics: Melt the butter in your large pot. Add the onions and celery to the butter. Cook them until they are soft and clear.
- Make the Roux: Sprinkle the flour over the cooked vegetables. Stir it well for about two minutes. Do not let the flour turn brown.
- Add the Liquid: Pour in the chicken broth very slowly. Stir constantly to avoid any flour lumps. Bring the liquid to a gentle boil.
- Simmer the Potatoes: Add the potato cubes to the pot. Lower the heat and cover the pot. Simmer until the potatoes are very tender.
- Add the Cream: Pour in the heavy cream slowly. Stir it into the broth until smooth. Keep the heat on low so it stays creamy.
- Cook the Shrimp: Add the raw shrimp to the pot. Cook them for only three to five minutes. They should turn pink and opaque quickly.
- Season and Serve: Stir in the Old Bay and pepper. Taste the soup before adding extra salt. Garnish with fresh parsley before serving hot.
Notes
➔ Use fresh shrimp for the best sweet flavor.
➔ Cut potatoes into small cubes for faster cooking.
➔ Do not boil the soup after adding cream.
➔ Peel and devein the shrimp before you start.
➔ Use low-sodium broth to control the salt level.
➔ Stir the bottom often to prevent any burning.
➔ Add a dash of hot sauce for heat.
➔ Squeeze fresh lemon juice for a bright finish.