Savory Shrimp & Potato Delight
This rich and creamy Shrimp & Potato Delight is a comforting soup that combines the heartiness of potatoes with succulent shrimp. Inspired by Paula Deen's original recipe, this version enhances the flavor profile with tender diced carrots and a silky texture that will warm your soul. Perfect for chilly nights, this dish can easily be adapted for vegetarians by swapping shrimp for sweet corn. With a touch of half-and-half for creaminess and a sprinkle of crispy bacon and sharp cheddar for an added crunch, this soup is sure to become a family favorite. Serve it alongside warm bread for an unforgettable meal!
6-8 servings
Servings
N/A
Calories
15
Ingredients
Ingredients
Salt water
2 cups (boil)
Medium shrimp
1 lb (peeled and chopped or left whole)
Butter
1/8 lb (1/2 stick) (melted)
Small onion
1 (diced)
Medium carrots
2 (diced)
All-purpose flour
2 tablespoons (whisked into the sautéed vegetables)
Russet potatoes
8 medium (peeled and cubed)
Milk
4 cups (whole or reduced-fat)
Chicken bouillon cubes
2 (dissolved in 1/2 cup hot milk)
Half-and-half
1 cup (added for creaminess)
Salt
1 teaspoon (to taste)
Pepper
1/4 teaspoon (to taste)
Bacon bits
to taste (for garnish)
Sharp cheddar cheese
to taste (for garnish)
Dill sprigs
optional (for garnish)
Instructions
1
In a small saucepan, bring the salted water to a rolling boil. Carefully add the shrimp, stirring consistently. Cook the shrimp for 2 to 3 minutes or until they turn pink. Be sure to keep an eye on them to avoid overcooking; they should be slightly undercooked as they will continue to cook in the soup. Once done, drain and set aside to cool, then peel and chop into chunks or keep whole based on your preference.
2
In a large 4-quart saucepan, melt the butter over medium heat. Add the diced onion and carrots, sautéing gently until they begin to soften, about 5 minutes. Take care not to let them brown.
3
Whisk in the flour and continue to cook for an additional minute to create a roux. Gradually stir in the cubed potatoes, followed by the milk and the dissolved chicken bouillon cubes. Bring to a gentle simmer and cover the pot.
4
Let the mixture cook over medium heat for approximately 15 minutes, or until the potatoes are very soft and have begun to break down into the soup, stirring occasionally. If needed, allow more time for the potatoes to soften.
5
Once the potatoes have reached the desired consistence, stir in the half-and-half, salt, and pepper, heating through until warm.
6
To serve, ladle the soup into bowls, generously sprinkle with bacon bits and grated sharp cheddar cheese. For an added touch of freshness, garnish with dill sprigs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Shrimp & Potato Delight?
It is a rich and creamy soup that combines the heartiness of Russet potatoes with succulent shrimp, inspired by Paula Deen's original recipe style.
How long does it take to cook the shrimp for this soup?
The shrimp should be cooked in boiling salt water for approximately 2 to 3 minutes until they just turn pink.
Can I make this recipe vegetarian?
Yes, you can easily adapt this dish for vegetarians by swapping the shrimp for sweet corn and using vegetable bouillon instead of chicken bouillon.
What type of potatoes should I use?
The recipe calls for 8 medium Russet potatoes, peeled and cubed.
How many servings does this recipe yield?
This recipe makes approximately 6-8 servings.
How do I ensure the shrimp don't become rubbery?
Keep the shrimp slightly undercooked when boiling them initially, as they will continue to cook when added to the hot soup.
What is the secret to the soup's creamy texture?
The creaminess comes from a combination of a flour-based roux, whole or reduced-fat milk, and the addition of one cup of half-and-half.
Should the shrimp be chopped or left whole?
You can either peel and chop them into chunks or keep them whole based on your personal preference.
How long should I sauté the vegetables?
Sauté the diced onion and carrots in butter for about 5 minutes until they begin to soften, being careful not to brown them.
What size pot do I need for this recipe?
You will need a small saucepan for the shrimp and a large 4-quart saucepan for the main soup mixture.
How do I prepare the chicken bouillon?
Dissolve 2 chicken bouillon cubes in 1/2 cup of hot milk before adding it to the pot.
What should I do if the potatoes aren't soft after 15 minutes?
If the potatoes haven't begun to break down, simply allow more time for them to simmer until they reach the desired softness.
What garnishes are recommended for this soup?
It is recommended to sprinkle the soup with bacon bits, grated sharp cheddar cheese, and optional dill sprigs.
What type of milk is best for this recipe?
You can use either whole milk or reduced-fat milk depending on your preference for richness.
Is there a specific chef that inspired this dish?
Yes, this version is inspired by a recipe from Southern chef Paula Deen.
What should I serve with Savory Shrimp & Potato Delight?
This soup is best served alongside warm bread for a complete and unforgettable meal.
How much butter is used in the recipe?
The recipe uses 1/8 lb of butter, which is equivalent to 1/2 stick.
Does the recipe contain any special seasonings?
The main seasonings are salt and pepper to taste, along with the flavor provided by the chicken bouillon cubes.
What type of cheese works best for topping?
Sharp cheddar cheese is recommended for its strong flavor profile that complements the creamy soup.
How do I make the roux for this soup?
Whisk 2 tablespoons of all-purpose flour into the sautéed vegetables and cook for one minute before adding liquids.
Can I use frozen shrimp?
Yes, but ensure they are thawed properly before boiling them in the salt water.
What kind of onions should I use?
The recipe calls for one small diced onion.
How much shrimp do I need?
You will need 1 lb of medium shrimp.
Is this considered a Southern dish?
Yes, it is tagged as Southern cuisine and features classic comfort food elements.
When should I add the half-and-half?
Stir in the half-and-half once the potatoes have reached your desired consistency and have softened.
Can I substitute the carrots?
While carrots add flavor and texture, you could omit them or substitute with celery if preferred.
How much milk is required in total?
You will need a total of 4 cups of milk for the base, plus an additional 1/2 cup to dissolve the bouillon.
What is the preparation for the carrots?
The two medium carrots should be diced before being sautéed with the onions.
Is the soup very thick?
The soup has a silky, hearty texture created by the breakdown of the Russet potatoes and the cream-based liquids.
Are the bacon bits necessary?
They are optional but recommended as a garnish to provide an added crunch and smoky flavor.