A nod to a shrimp boil, this soup delivers a taste of the South\u2014fast. You should adjust the quantity of carrots and potatoes to your liking. I have doubled the amount of Kielbasa from the original and added the step of making shrimp stock from the shells and tails to improve flavor. This is a pepper forward dish, so you can omit the \u00bd tsp until adjust the seasoning at the end.<\/p>\n
Note: I thought it had too much carrot, but I’m not a big fan of plain carrots.<\/p>\n
Make Shrimp Stock:<\/strong> Yield: 4 Servings Adapted from ATK A nod to a shrimp boil, this soup delivers a taste of the South\u2014fast. You should adjust the quantity of carrots and potatoes to your liking. I have doubled the amount of Kielbasa from the original and added the step of making shrimp stock from the shells and tails to improve flavor. This is a pepper forward dish, so you can omit the \u00bd tsp until adjust the seasoning at the end. Note: I…<\/p>\n
\nIf you have a soup sock you can skip this step. Place 5 cups of water<\/strong> in a large saucepan over high heat. Add shrimp shells<\/strong> and tails<\/strong> from at least 1 lb of shrimp.<\/strong> Bring to a boil, reduce heat to low and cover. Simmer for 10 – 15 minutes. Strain into another heat proof container, pressing on shells to extract most of liquid. Discard shells.
\nCook Vegetables:<\/strong>
\nHeat oil in Dutch oven over medium-high heat until shimmering. Add carrots, onion,<\/strong> and celery<\/strong> and cook until onion<\/strong> is softened, 5 to 7 minutes.
\nCook Soup:<\/strong>
\nStir in Old Bay<\/span><\/strong> and cook until fragrant, about 15 seconds.
\nIf using a soup sock, put shells<\/strong> and tails<\/strong> into the sock and add to the Dutch oven. Stir in water.<\/strong>
\nIf not using a soup sock, add the strained shrimp stock<\/strong> to the Dutch oven.
\nAdd potatoes, sausage, pepper<\/strong> (can be omitted until adjusting seasoning), and salt<\/strong> and bring to boil. Reduce heat to medium, cover, and simmer until potatoes<\/strong> are barely tender, about 8 to 10 minutes.
\nStir in shrimp<\/strong> and corn.<\/strong> Cover and continue to cook, stirring occasionally until shrimp<\/strong> is cooked through, about 4 minutes longer.
\nTaste and adjust seasoning.<\/strong>
\nServe with a nice country boule<\/strong> (bread).<\/p>\n","protected":false},"excerpt":{"rendered":"