Shrimp and Corn Soup

Warm your kitchen and delight your taste buds with this hearty, homemade recipe that brings together the comforting flavors of fresh vegetables and savory seasonings. Each bite is a blend of tender onions, sweet bell peppers, zesty garlic, and juicy tomatoes, simmered to perfection with wholesome corn and perfect shrimp for a dish that’s both satisfying, nourishing and just enough heat to warm you from the inside out. Perfect for family dinners or cozy gatherings, this recipe promises to become a beloved favorite at your table.

Ingredients:

2 TBSP vegetable oil
2 TBSP all-purpose flour
1 large onion, chopped
½ of large bell pepper, chopped
1 celery stalk, chopped
4 cloves garlic, pressed
1 - (14.5 ounce) can peeled petite diced tomatoes
2 - (8 ounce) cans tomato sauce
1 - (16 ounce) bag frozen whole kernel corn
1 - (14.75 ounce) can cream style corn
7 C. water
1 C. seafood stock (May substitute vegetable stock if you are unable to find seafood stock)
1 TBSP (or to taste) Original Creole Kick by Sweet Smokie Joe
1 tsp (or to taste) sea salt
1 tsp “How ‘Bout ‘Dat” hot sauce by Sweet Smokie Joe
2 lbs small to medium-size raw shrimp, peeled and deveined

Instructions:

1) If using frozen shrimp, allow them to thaw, add them to a large bowl and season with Original Creole Kick by Sweet Smokie Joe. Use as much or little as you would like as long as you ensure complete coverage. Place the seasoned shrimp into the refrigerator until ready to add to the soup.

a) NOTE: For a little less heat and just a hint of sweetness, use Sweet Creole Kick. For more heat, use Extra Creole Kick.

2) Before starting the roux, pre-chop the onion, bell pepper, celery and garlic.

3) Over Medium-High heat, add the oil, allowing it to heat up, then add the flour in small amounts, stirring consistently until roux becomes a caramel color, being careful not to let the roux burn.

a) NOTE: This can take as little as 5 minutes or as much as 15 minutes, depending on the heat of your stove.

4) Add your chopped onion, bell pepper, and celery to the roux and cook for about 10 minutes or until the onions are soft and transparent.

5) Stir in the garlic for 2-3 minutes to release the flavor.

6) Add tomatoes, tomato sauce, corn, water, stock, hot sauce and salt; stir together then bring all ingredients to a simmer.

7) Simmer soup, uncovered, slowly for 45 minutes, stirring occasionally.

8) Add your seasoned shrimp and cook at a low simmer for 10 minutes with an occasional stir.

9) Taste the soup and add additional seasoning or salt as needed.

a) NOTE: All seasonings by Sweet Smokie Joe are extremely low in sodium so additional salt may be required.

10) Serve hot with cornbread and watch your guests’ eyes light up and expect high-fives!