Shrimp Boil Soup Recipe

Ingredients:

  • 1 tablespoon olive oil
  • 12 oz andouille sausage, sliced into coins
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 ears of corn, shucked and kernels removed
  • 1 pound small red potatoes, quartered
  • 3-4 teaspoons Old Bay seasoning (adjust to taste)
  • 6 cups low-sodium chicken broth
  • 1 pound large shrimp, peeled and deveined
  • Salt and black pepper to taste
  • Fresh lemon wedges, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

Sauté the aromatics and sausage:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add the sausage and cook until browned, about 3-4 minutes.
  • Add the onion, garlic, bell peppers, and corn.
  • Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Season and simmer:

  • Sprinkle 3 teaspoons of Old Bay seasoning over the mixture and stir for 30 seconds to release the flavors.
  • Add the chicken broth and potatoes.
  • Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

Add the shrimp and finish:

  • Stir in the shrimp. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
  • Taste and adjust seasoning with more Old Bay, salt, and pepper if needed.

Serve:

  • Ladle the soup into bowls.
  • Garnish with fresh lemon wedges and chopped parsley (if using).
  • Serve immediately with your favorite sides (see below).

Customization Tips:

  • Spice it up: Add a pinch of cayenne pepper or crushed red pepper flakes for extra heat.
  • Creamy version: For a richer soup, stir in a few tablespoons of heavy cream at the end, or use an immersion blender to slightly thicken the broth.
  • Seafood galore: Include other seafood like crab legs or mussels if you like.
  • Make it ahead: You can make the soup (up to adding the shrimp) a day ahead. Store in the fridge, then gently reheat and add the shrimp just before serving.

Sides to Serve With:

  • Crusty bread for dipping
  • Cornbread
  • Biscuits
  • Salad

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