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Serves : 4
© Raymond Hom

How to Make It

Step 1    

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Step 2    

Add the onion, cayenne, paprika, cumin, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Step 3    

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Suggested Pairing

We recommend the wines of Alsace again and again because they are so versatile, enhancing so many types of food. Here a Pinot Gris, nutty and rich, will have the body and flavor to beautifully highlight the soup.

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Aggregate Rating value: 2

Review Count: 3540

Worst Rating: 0

Best Rating: 5

Author Name: Lacey Golling

Review Body: I don't know why the two stars.  This soup was delicious and easy to make.  Got better the next day.

Review Rating: 5

Date Published: 2017-02-13

Author Name: BillyBob Smith

Review Body: Where are these 3500+ ratings that ended up giving this wonderful soup a two-star rating? Something is fishy about this, but it's not the shrimp.

Review Rating:

Date Published: 2017-07-20