Autumn Shrimp Soup
Yields: makes about 6 servings
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons fresh lemon juice
  • 1 pound peeled and deveined large fresh shrimp
  • ½ cup diced celery
  • ½ cup diced carrot
  • 1 cup diced sweet yellow onion
  • 1½ cups fresh yellow corn kernels (from about 2 ears corn)
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • ½ cup dry white wine
  • 1 quart seafood stock
  • 1½ cups diced russet potatoes, blanched
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • Lemon wedges and French bread, to serve
  1. In a Dutch oven, heat 2 tablespoons butter and lemon juice over medium heat. Add shrimp; cook until shrimp are pink and firm, about 3 minutes. Using a slotted spoon, transfer shrimp to a warm plate.
  2. Add remaining 2 tablespoons butter to pot. Add celery and carrot; cook for 2 minutes, stirring occasionally. Add onion; cook for 4 minutes, stirring occasionally. Add corn and garlic; cook for 1 minute, stirring occasionally. Add flour; cook for 2 minutes, stirring constantly. Stir in wine, and cook, scraping browned bits from bottom of pot with a wooden spoon. Gradually add stock, stirring until well combined; bring to a boil.
  3. Add potatoes, tomatoes, salt, black pepper, and red pepper; cook until potatoes are tender, about 15 minutes. Reduce heat to medium-low. Add shrimp; simmer until heated through, about 5 minutes. Serve with lemon wedges and French bread, if desired.
Recipe by Louisiana Cookin at