Creamy Cajun Potato and Shrimp Soup

• Seafood

  • 1 lb Shrimp, small
  • 1 Shrimp and shrimp seasoning
  • 2 cups Shrimp or seafood stock

• Produce

  • 1/2 cup Baby portabella mushrooms
  • 1 tsp Basil, dried
  • 2 stalks Celery
  • 1 Green bell pepper, small
  • 1/4 tsp Lemon, zest
  • 1 Onion, small
  • 6 Russet potatoes

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Paprika
  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Butter or olive oil

• Dairy

  • 4 oz Cheddar cheese blend
  • 4 oz Cream cheese
  • 2 cups Half-n-half or heavy cream

Found on asprinklingofcayenne.com

Description

Ingredients

• 3 tablespoons butter or olive oil
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 2 stalks celery, chopped
• Shrimp and Shrimp Seasoning
• 1 pound small shrimp, peeled and deveined
• ¼ teaspoon lemon zest
• ¼ teaspoon black pepper
• 1 teaspoon dried basil
• Remaining Soup Ingredients
• 6 russet potatoes, unpeeled and cut into cubes
• ½ cup baby portabella mushrooms, rinsed and sliced
• salt, black pepper, and cayenne pepper to taste
• 1 teaspoon paprika
• 2 cups shrimp or seafood stock
• 2 cups half-n-half or heavy cream
• 4 ounces cream cheese, softened
• 4 ounces shredded Cheddar cheese blend

Directions

• Cook onion, bell pepper, and celery in butter or olive oil until soft in a Dutch oven.
• Season shrimp with dried basil, lemon zest, and black pepper. Set aside.
• Add potatoes, mushrooms, SP&C to taste, and paprika. Cook for about 10 minutes, or until mushrooms darken and potatoes are almost tender.
• Add the shrimp or seafood stock, cook for about 10 minutes, or until potatoes are fork-tender.
• Add the half-n-half or heavy cream, cream cheese and shredded cheese blend. Stir often until cheese melts and all of the ingredients are well-incorporated.
• Add seasoned shrimp. Cook for 2 minutes. Adjust seasonings, and garnish with sliced green onions and fried sliced mushrooms, if desired.

Nutrition