Creamy Cajun Shrimp | Quick & Easy
Hey guys! This is a quick video showing you how I make my Creamy Cajun Shrimp. This dish can be used as a side dish, mixed with your favorite pasta, or even be used as a steak topper.
Enjoy!
Check out more recipes here:
Rasta Pasta
Boneless Curry Chicken
Potato Salad
Ingredients
1 package of shrimp
¼ tsp salt
¼ tsp black pepper
¼ lemon pepper seasoning
½ tsp garlic powder
¼ tsp onion powder
1 tsp paprika
1 tsp seafood seasoning
2 tbsp oil
2 tbsp butter
4 cloves garlic chopped
½ onion chopped
1 sweet pepper (any colour)
¼ cup white wine
1 chicken bouillon cube
1 ½ cups cream
2 tbsp Cajun seasoning
2 tsp paprika
Parsley
Fish Chowder using Wild Caught Flounder - can be made dairy free
This Fish Chowder is rich and creamy and extremely versatile! You can make it into any seafood chowder using your favorite cooked fish. We like to make this into a Flounder Chowder, but you could use clams, lobster, crab, or even shrimp.
When I originally created this my daughter had issues with FPIES so we couldn't use clams, but I love New England Clam Chowder so I made a bit of tweaks to my regular recipe.
Now we have a dairy-free allergy in our home so we now make this using rich and creamy oat milk (specifically full fat Oatly), but on our site, we use traditional heavy cream as that is what we could use previously. It turns out delicious with either and you wouldn't even know this was a dairy free chowder!
Full recipe:
HOW TO MAKE FISH CHOWDER
1. Fry up the bacon in a dutch oven on medium heat.
2. While the bacon is frying chop up your carrots, celery, onion, and potatoes.
3. Once the bacon is done chop it up and keep it in the pan, add in the chopped veggies as well.
4. Cook the veggies in the bacon and bacon fat for about 5 minutes.
5. Add in the water, milk, thyme, bay leaf, salt, and pepper.
6. Cook until the vegetables are tender on a low-medium fire.
7. While the soup is cooking in a large skillet cook the flounder in the 2 tablespoons of butter until cooked thoroughly.
8. Once the vegetables are tender add the flounder to the soup.
9. In the skillet used for the flounder add the 2 tablespoons of butter, once melted stir in the flour to make a roux.
10. Once the roux is yellowish/brown add in the half and half slowly, and keep mixing and pouring in the half and half until it's combined.
11. Remove the bay leaf and discard.
12. Add the cream mixture to the soup and cook the soup for 5 minutes.
13. Top with cooked bacon and enjoy!
RECIPE TIPS AND VARIATIONS
You can make this recipe dairy free by using thick and creamy full-fat oat milk. Our preferred oat milk for cooking creamy dairy free soups is Oatly.
Don’t like bacon? You can use ham or even pork instead.
Don’t like flounder? You can use almost any cooked seafood like crab, clams, lobster, or even shrimp!
Not a fish fan? You can also make this soup with some roasted chicken for a creamy chicken soup.
If you like a thicker soup add a little more flour mixed with some of the stock and then returned to the soup, increasing by a teaspoon each time. be careful as the soup will thicken with time.
STORAGE AND REHEATING TIPS
Refrigerate: Store any seafood chowder leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days.
Freeze: To freeze leftover chowder place it in an airtight freezer-safe container and freeze for 3-4 months.
Reheat: Place the desired amount of chowder into a saucepan and heat slowly on medium-low heat stirring occasionally until the chowder and all ingredients are warm and at a safe temperature.
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Baked Fish & Shrimp With Cream of Shrimp Soup : Recipes for Home-Cooked Meals
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Baked fish and shrimp with cream of cheese soup is a spin on a classic bisque that was originated in France. Make baked fish and shrimp with cream of shrimp soup with help from an experienced culinary professional in this free video clip.
Expert: BC Hoffman
Filmmaker: Marton Varo
Series Description: If you want to cook a delicious, home-prepared meal, all you need are a few key ingredients and the right recipe. Learn about dishes that are made for home-cooked meals with help from an experienced culinary professional in this free video series.
Never have I ever eaten such a delicious fish soup❗Easy and Healthy 30 MIN fish soup!
Friends, I want to show you the recipe for one of my favorite soups! I like that it is really easy to prepare, fast (30-40 minutes maximum), no need to cook the broth separately, excellent taste! It is boneless fish fillets (cod) that are used here, this increases and speeds up the process. You can add more salmon, shrimp, or any seafood of your choice.
Recipe: 6-7 servings
1 medium or large onion
1 medium carrot
1 celery stalk
1 small bell pepper or ½ large
2-3 garlic cloves
2 tbsp. vegetable oil
1tbsp. butter
1 large tomato
4-5 medium potatoes
1.5-2 liters of hot water
salt, black pepper to taste
1 bay leaf
~ 500 g cod fillet
small bunch of dill
½ cup cream 20-22% fat (optional), warm a little so that they are not cold
In a medium-sized saucepan (I have 3 liters), heat the vegetable and butter, add the onion, and sauté for 2-3 minutes, occasionally stirring to make it softer. Then add carrots, celery, bell peppers, garlic, a pinch of salt, and black pepper, and let fry for a few more minutes, stirring occasionally. Add chopped tomato, and stir. After a minute or two, put chopped potatoes, pour one and a half to two liters of boiling water, salt, and pepper, put a bay leaf, and bring to a boil. Boil vegetables without a lid over low heat until the potatoes are half cooked, about 3-5 minutes, then put the pieces of fish and cook for another 3-4 minutes. Optionally, in the end, pour in half a glass of cream and add a handful of dill, let it boil for 1 minute (it should not boil too much!), Then turn off the heat.
Let it brew for 10 minutes. Sprinkle with herbs before serving. Serve with crackers, toast, some delicious dark bread!
Soup can be stored in the refrigerator for 4-5 days without any problems)
You must try this super simple and delicious recipe!
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Thank you for watching!