Recipe - Shrimp Soup
This is the soup I grew up getting whenever I went to Dixie Crossroads in FL. I tried this recipe today and it ROCKS!!! If you try this note that I followed the recipe to a "t" and found the potatoes to be a little over cooked for my taste so I would add them a bit after the other veggies. Bill loved it so did my neighbors. They even got creative and added Old Bay to it which made it even better! I used about 1.3 lbs of large cooked shrimp, and cut each shrimp into about 5 pieces. This was EASY! You can easily add more shrimp to this and it will not alter the wonderful taste at all, in fact all you're doing is bumping the protein even higher. And this is also pretty low carb.
Shrimp Soup
- 2 quarts water
- 2 cups potatoes diced
- 1 cup celery chopped
- 1/2 cup onions - chopped
- 2 Tblsp. powdered chicken base (shrimp base is better if you can find it)
- pepper (to taste)
- 1 lb. rock shrimp (or regular shrimp) peeled and de-veined
- 3 oz. (approximately) corn starch
Fill soup pot with 2 quarts water bring to a boil. Add the chicken base, celery, onions, and potatoes. Continue cooking until vegetables are cooked. Add the shrimp bring to a boil once again. Add corn starch to a little bit of cold water and stir until totally dissolved. Slowly add the corn starch mixture to the soup, stirring continuously until the soup thickens to desired consistency. Add pepper to taste.
"Until one has loved an animal, a part of one's soul remains unawakened."
- Anatole France
