Fresh corn may not be in season this time of the year but it’s not stopping me from making this hearty shrimp and corn soup recipe. Don’t mind me, I do love corn and love playing around with it any time of the year.
Today’s recipe is a lovely hearty corn soup that is perfect for September (corn’s harvest month) and beyond. There’s no reason not to have this when it’s made up of two of the best food in the world.
Corn and Shrimp Soup Ingredients
Most Cajun recipes start with a roux, this one doesn’t, making it gluten-free!
It’s super easy to make contrary to how it looks. Nah, you should know by now not to judge any dish by its classy look.😉 Okay, did I say it right?
For this Cajun soup recipe, you’ll only be needing the following below:
1)Shrimp (peeled and deveined)
2)Creole Cajun Seasoning (see my homemade HERE)
4)Onion, Garlic, and celery
5)Bay Leaf, Fresh Thyme, Parsley
6)Red Bell Pepper
7)Smoked Paprika, White Pepper
Since the winter season is in full swing now, you can have this recipe handy to combat stuffy noses and scratchy throat due to the cold weather.
But whether it’s hot or cold outside, a good hearty soup like this is perfect when I need a little cheering.
How Do You Cook Frozen Shrimp in Soup?
You can use frozen shrimp in this soup recipe. Simply, place them inside a sealable plastic bag, place them in a colander, and thaw them under running cold tap water for 5-10 minutes. Make sure to move the bag around every few minutes to make sure they are evenly thawed.
Once it’s thawed, you can now proceed with sauteing them as per the directions below. For cooked frozen shrimp, add them into the pot at the last 2-3 minutes of cooking. The gentle heat from the soup will warm the shrimp without overcooking them.
There’s no doubt that shrimp recipes are quick and easy to prepare, but they also don’t last that long. Cooked shrimp should not be exposed at room temperature for more than 2 hours. They should be stored instead in an airtight container in the fridge for 2-3 days.