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Shrimp and dumplings
4 to 6 servings
What you’ll need
2 1/2 pounds medium-sized Louisiana Shrimp
All-purpose flour
Baking powder
Baking soda
Buttermilk (Room temp)
Salted butter
Seasonings
1 yellow onion
Celery
Green bell pepper
Garlic
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Garlic powder
Dried Thyme
Tools you’ll need
Small ice cream scoop or small spoon
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 1 or 2 ribs celery, 1/2 of a Green bell pepper, and 2 cloves garlic. Make sure you rinse off the celery and bell pepper before chopping.
Shrimp
Step 2- Remove the shrimp head and shell off of the shrimp tail and place into a medium sized bowl. Carefully cut out the back of the shrimp and remove the shrimp’s digestive tract. From there place the shrimp tails into a separate bowl.
Step 3- Add shrimp tails into a strainer and rinse with cold water. From there place into fridge until ready to be cooked.
Shrimp stock
Preheat fire to medium heat.
Step 4- Add 7 cups water, 1 teaspoon salt, 1/8 teaspoon black pepper, 1/2 or 1 teaspoon Tony Chachere’s creole seasoning, 1/2 or 1 teaspoon Chef Paul’s seafood magic and shrimp heads and shells into a medium-sized pot. Stir all ingredients together and let simmer for 35 minutes.
Step 5- Pour shrimp stock along with the shrimp heads and shells into a mesh strainer with a medium-sized bowl underneath it. Discard the contents that’s in the mesh strainer. You should have 5 cups shrimp stock left over in the medium-sized bowl.
Roux
Preheat fire to medium heat.
Step 6- Add 4 tablespoons (1/4 cup) salted butter and 1/4 cup all-purpose flour into a large saucepan. Stir continuously for 4 to 5 minutes or until mixture reaches a brown color.
Shrimp gravy (Part 1)
Step 7- Add chopped yellow onion, celery, green bell pepper and stir continuously for 3 to 4 minutes. Add 2 cloves chopped or pressed garlic, 5 cups shrimp stock, 1/4 or 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/8 teaspoon Chef Paul’s seafood magic, 1/4 or 1/8 teaspoon dried thyme and 3 to 4 bay leaves (Optional ingredient). Stir all ingredients together and cover saucepan with lid. Let simmer for 35 minutes stirring occasionally.
Note- While the shrimp gravy is simmering, lets prepare the dumplings.
Dumplings
Step 8- Add 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 or 1/8 teaspoon salt, 1/4 or 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 or 1/2 teaspoon garlic powder, 1/4 or 1/2 teaspoon dried thyme, 1/2 cup buttermilk (Room temp), and 5 tablespoons melted salted butter into a medium sized bowl. Stir until mixture forms a non-sticky dough. Place into fridge until ready to be cooked.
Shrimp gravy (Part 2)
Step 9-Add shrimp tails and stir. Let come back up to a slight simmer.
Step 10- Take an ice cream scoop or small spoon and scoop up a small amount of the dumpling mixture and drop it into the shrimp gravy while it is simmering. Once done, let simmer for 3 to 4 minutes. Turn fire off and let cool for 30 minutes before serving.
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I just made this up. I had 1.5 lbs of boneless country style ribs (pork loin). I took half empty bags from the produce drawer, 4 small potatoes, a leek, some loose garlics, etc etc. Stuff not in the photo is some chicken base and some vegetable base. Also, some sprigs of thyme and parsley, and a couple bay leaves. It’s pretty good; how could it not be?
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Chicken Mulligatawny Soup Cook's Country Feb/Mar 2014
Made this for friends at work (pre-pandemic) and they seemed to like it, so I thought I would revisit it.
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You must be thinking of another soup SheilaAnn. No apples in Mulligatawny. Sometimes potatoes instead of chicken (or mutton) to make it vegetarian. It's mainly the curry, garam masala and coconut milk that give it it's distinctive flavor and originated in southern India (I believe).
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Last soup of the weekend for me (or is it?): Kent Rollin's Classic Chicken and Dumplings
Ingredients
2 8 ounce boneless skinless chicken breasts
4 chicken thighs
½ stick butter softened
6 cups heavy cream
1 teaspoon black pepper
4 teaspoons Kent Rollins’ Original Seasoning or salt and garlic powder
2 to 3 carrots thinly sliced
½ cup celery chopped
3 cups all purpose flour
3 tablespoons sugar
½ teaspoon salt
1 tablespoon baking powder
¾ cup chilled butter
1 large egg lightly beaten
1 ¼ cups buttermilk
1 teaspoon white vinegar
⅓ cup corn starch
1 cup cold water
Instructions
In a large stock pot, add enough water to generously cover the chicken pieces. Add the salt. Bring to a boil and cook until chicken is tender, about 15 to 20 minutes.
Remove from the pot and let the chicken cool and then cut or shred into bite size pieces.
Reserve the broth for later.
Return the shredded chicken to the pot along with 6 cups of the chicken stock. Add the butter, cream and black pepper to the broth and stir. Add the carrots and celery. Cook over medium heat, stirring occasionally, for about 10 minutes or until the carrots are tender.
Stir in the chicken. Cover and cook over for about 30 minutes, stirring occasionally.
Meanwhile, in a mixing bowl, add the flour, sugar, salt and baking powder. Mix well.
With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. There should be chunks of butter left in it.
In a small bowl combine the egg, buttermilk and vinegar. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.
Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough. Then pinch off small bite size pieces of the dough and drop into the broth.
Let the dumplings cook for 6 to 8 minutes over medium heat, stirring occasionally. Dissolve the cornstarch into the cold water and mix well, then add to the soup and stir well until it thickens.
Let the dumplings cook for about 5 minutes, stirring occasionally.
Last edited by 58limited; January 8, 2023, 02:28 PM.Comment
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Every soup here deserves, at the minimum, a Like Plus. I'm really impressed and got inspired to start making soups. Outstanding job everybody!!!!!!Comment
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huge bummer on my soup, it did not reheat well in the microwave. I suspect reheated in a pot with a splash of extra liquid would be fine, but ain't nobody got time for that
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It’s not over till tomorrow night Greg, you have time. -
Panhead John na 1 soup was enough for now Though I've seen a few submissions I might attempt in the future
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It appears that this soup rodeo has brought people out of the post-holiday, winter doldrums. I wonder if that was Panhead John ’s purpose for doing this? I know he is generous but it seems he’s quite the social gadfly too. Well done PJ!
As usual, I’m impressed by the culinary skills displayed amongst this group.Comment
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Ok here the submission from my place.
I did a simple split pea and ham soup.
I will start by saying I made a massive mistake not taking into account the sweetness of the ham bone I used. It was from our Christmas Hormel Cure 81 ham that my Wife really likes.
The soup while having the perfect texture, has a sweetness I don’t want in this type soup. It’s not bad by any means but it should be smokey not sweet.
My Mrs really likes it and she doesn’t actually care for split pea so….
Pictured with a slice of my daughters homemade sourdough ( I didn’t show the loaf as promised) and the bread is better then the soup only because of the sweetness.
I wasn’t able to do it outside as I had way to many errands to run today to tend to soup so the stovetop kept the cast hot.
This was adapted from this recipe.
I cut the pepper in 1/2
I added carrots , onion and garlic to the boil down then skimmed them out after cooling and taking off the fat.
I added a bit of oregano and cumin
Last edited by CHNeal; January 8, 2023, 05:53 PM.Comment
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My wife was impressed by this Souper Soup Throwdown and became inspired.
She made a pot of potato and cheese soup, probably the last meal in our holiday China this season.Comment
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It's gumbo time!!!
Reheated the gumbo this morning. Deboned the duck, cooked some rice, added the okra and filé powder.
Some sourdough to go with it but not in the picture.
mmmmm!Comment
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Some really great looking soup here. I've looked at a little better than the first page, and I will have to go back and look at the rest tomorrow evening.
Yesterday was a trip to the land of 10,000 lakes to see my granddaughter win a hockey game (she did have help from the rest of the team). Today is my work day, and I need to get back to work because I have a funeral tomorrow. Also need to get some sleep tonight. Looking forward to seeing the rest of the entries.Comment
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My wife made Chicken soup with Gnocchi so I told her I would submit for the AR Souper Bowl.
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I recently discovered a recipe for “Worlds Best Stew” and had to try it out. This was actually not a stew but a soup in my opinion. It calls for 6 cups of beef broth, that’s not a stew to me. Anyway, I made it recently and liked it so much I wanted to do it again for this weekend. This stuff is the best soup I’ve ever made and is now one of my all time favorites. I’m just gonna call it Beef and Vegetable Soup…..
Best-Ever Beef Stew….ITS A SOUP IMO
Prep Time: 15 mins | Cook Time: 1 hr 40 mins | Servings: 8 serving(s)
Ingredients:
1 tbsp. vegetable oil
2 lb. beef chuck stew meat, cubed into 1" pieces
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
2 carrots, peeled and cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1/4 c. tomato paste
6 c. low-sodium beef broth
1 c. red wine
1 tbsp. Worcestershire sauce
1 tsp. dried or fresh thyme leaves
2 bay leaves
1 lb. baby potatoes, halved
1 c. frozen peas
1/4 c. freshly chopped parsley, for garnish
NOTE: I did not use green peas or the parsley for my cook, not a fan of either one. I did substitute a jalapeño pepper in place of the green peas. Great addition IMO.
Directions:
In a large dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In the same pot, cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes.
Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves.
Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes.
Add potatoes and simmer, covered, until potatoes are tender, 15 minutes.
Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garish with parsley.
Nutrition:
(per serving): 275 calories, 28 g protein, 21 g carbohydrates, 3 g fiber, 4 g sugar, 9 g fat, 3 g saturated fat, 490 mg sodium
Source: https://www.delish.com/cooking/recip...f-stew-recipe/
Last edited by Panhead John; January 8, 2023, 08:24 PM.Comment
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Made some split pea and ham soup with a couple leftover ham bones. I meant to pick up a sourdough loaf from a local bakery, but forgot, so I present to you my first ever attempt at making bread. A no knead yeast loaf. Came out very well and the soup was delicious as always 😋.
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