Best 5 Carolina Shrimp Soup Recipes

Carolina shrimp soup is a classic dish made with fresh shrimp, vegetables, and a creamy broth, and is a staple in coastal North Carolina. It's a delightful combination of flavors that captures the essence of the Lowcountry. This hearty and delicious soup is perfect for a quick and easy weeknight meal or a special occasion. With just a few simple ingredients and a bit of time, you can create a comforting and flavorful dish that will warm you from the inside out.

Check out the recipes below so you can choose the best recipe for yourself!

CAROLINA SHRIMP SOUP

Carolina Shrimp Soup image

Fresh shrimp from the Carolina coast is one of our favorite foods. We add kale, garlic, red peppers and black-eyed peas to complete this wholesome, filling soup. -Mary Marlowe Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
5 garlic cloves, minced
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1 medium sweet red pepper, cut into 3/4-inch pieces
3 cups reduced-sodium chicken broth
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot., In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

Nutrition Facts : Calories 188 calories, Fat 5g fat (1g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

KILLER SHRIMP SOUP

Killer Shrimp Soup image

There's an awesome little restaurant in Marina Del Rey, California called 'Killer Shrimp' that serves up one thing -- Shrimp soup. This is an easy to prepare spicy herb soup with lots of broth, flavor, and a little kick. It doesn't need any fancy presentation. Simply ladle it into big bowls and serve. Don't bother using spoons, just serve it with some crusty bread and use the bread to soak up the broth.

Provided by NewMexicoMama

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 3h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 quarts chicken broth
2 tablespoons rosemary
5 cloves garlic, minced
1 teaspoon ground black pepper
1 teaspoon celery seed
½ teaspoon fennel seed
1 cup clam juice
½ (6 ounce) can tomato paste
1 cup butter
1 cup white wine
2 pounds shrimp, with tails
1 (1 pound) loaf French bread

Steps:

Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice, tomato paste, and butter. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
Stir wine into the soup, and continue to simmer and occasionally stir 2 hours.
Just before serving, stir in shrimp. Continue cooking 3 minutes, or until shrimp are opaque. Serve with bread for soaking up all the yummy broth.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 36 g, Cholesterol 234.8 mg, Fat 25.3 g, Fiber 2.1 g, Protein 26.2 g, SaturatedFat 15.1 g, Sodium 803.8 mg, Sugar 3.1 g

CAJUN SHRIMP SOUP

Cajun Shrimp Soup image

The secret to this recipe is the 1/2 teaspoon of liquid crab boil. Shrimp and/or crab can be used in this delightful soup.

Provided by Kristy

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

½ cup butter
1 small onion, chopped
½ bunch green onions, chopped
3 stalks celery, chopped
1 small orange bell pepper, chopped
1 (10.75 ounce) can reduced sodium cream of mushroom soup
1 (10.75 ounce) can reduced sodium cream of celery soup
10 ¾ fluid ounces water
1 (14.75 ounce) can creamed corn
1 (10 ounce) package frozen corn
2 pounds peeled and deveined medium shrimp
1 pint half-and-half cream
½ cup chopped fresh parsley
½ teaspoon liquid shrimp and crab boil seasoning
¼ teaspoon Creole seasoning, or to taste
salt and black pepper to taste

Steps:

Melt the butter in a large pot over medium heat. Mix in onion, green onions, celery, and bell pepper. Cook and stir until tender.
Pour cream of mushroom soup, cream of celery soup, 1 soup can of water, creamed corn, and frozen corn into pot. Cook 20 minutes, stirring occasionally, until heated through.
Mix in shrimp, and cook until opaque. Stir in half and half and parsley. Reduce heat to low; continue to cook and stir 15 minutes. Mix in liquid shrimp and crab boil seasoning and Creole seasoning; season to taste with salt and pepper.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 19.1 g, Cholesterol 156.6 mg, Fat 15.6 g, Fiber 2 g, Protein 16.3 g, SaturatedFat 8.8 g, Sodium 599.4 mg, Sugar 3.5 g

CAROLINA SHE-CRAB SOUP

Carolina She-Crab Soup image

Provided by Kardea Brown

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 stick (8 tablespoons) unsalted butter
1 medium onion, diced
1 stalk celery, diced
1/3 cup all-purpose flour
1 teaspoon seafood seasoning
1/4 teaspoon grated nutmeg
1 bay leaf
Freshly cracked black pepper
1/3 cup dry sherry
1/3 cup clam juice
3 cups seafood stock
1/2 cup crab roe, plus a little more for garnish, optional
2 cups heavy cream, at room temperature
1 teaspoon Worcestershire sauce
Kosher salt
1 pound lump blue crabmeat

Steps:

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes.
Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired.

SHRIMP SOUP

Shrimp Soup image

Make and share this Shrimp Soup recipe from Food.com.

Provided by kimbearly

Categories Healthy

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

8 cups chicken stock
2 teaspoons louisiana hot sauce
1 cup green onion, chopped
1/2 cup celery, chopped
salt, to taste
1 tablespoon garlic, diced
1 tablespoon Lea & Perrins Worcestershire Sauce
1 cup parsley, chopped
2 cups white wine, dry
2 lbs shrimp, chopped

Steps:

Put ingredients, except shrimp, in chicken stock.
Bring to boil and then lower heat.
Cover, and cook for 45 minutes.
Add shrimp and simmer for 30 minutes more.
You may wish to experiment with the amount of wine you use.
2 cups in the pot may be a bit much for some taste.
If that is so, you may take the rest internally.

Nutrition Facts : Calories 224.4, Fat 3.9, SaturatedFat 0.8, Cholesterol 196.9, Sodium 1185.6, Carbohydrate 11.3, Fiber 0.6, Sugar 4, Protein 26

Tips:

Use fresh shrimp for the best flavor.
If you don't have access to fresh shrimp, frozen shrimp can be used instead. Just be sure to thaw them before cooking.
Use a variety of vegetables in your soup. This will add flavor and texture.
Don't be afraid to experiment with different spices and herbs.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

Carolina shrimp soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It is also a great way to use up leftover shrimp. With its combination of fresh shrimp, vegetables, and spices, this soup is sure to please everyone at the table.