Try this Cajun Shrimp and Corn Soup recipe, or contribute your own.
- Carbohydrate 327.42005 g
- Cholesterol 720.48 mg
- Fat 15.6423 g
- Fiber 18.3005006027222 g
- Protein 181.06115 g
- Saturated Fat 4.49086 g
- Serving Size 1 1 Serving (3688g)
- Sodium 1737.7 mg
- Sugar 309.119549397278 g
- Trans Fat 2.7137 g
- Calories 2093 calories
Step-by-step
- Combine first 5 ingredients in a pot. Bring to boil and simmer for 10 minutes (or until potatoes are done).
- Add corn and bring to boil for 2 minutes.
- Add shrimp and cook until heated.
- Serve with Spinach and Orange salad, and Rye bread.
Can dairy-based seafood broths survive a night in the refrigerator, or will the milk curdle and separate upon reheating? Soups combining seafood, starch, and dairy require specific handling to maintain structural integrity during storage and subsequent warming. Maintaining gentle heat is paramount when combining sensitive proteins with lactose-heavy liquids, as boiling breaks emulsions quickly. Because shrimp and potatoes cook at different rates, understanding the thermal limits of each component prevents rubbery seafood and raw starches.
- Reheat portions gently on the stovetop over medium-low heat, stirring constantly to prevent the skim milk solids from scorching at the bottom of the pot.
- Consume refrigerated leftovers within two days, as seafood degrades rapidly in dairy bases.
- Avoid freezing this preparation entirely, as creamed corn and skim milk separate into an unappealing, watery texture upon thawing.
- Judge shrimp doneness visually by watching for the flesh to turn completely opaque and curl into a loose letter C shape rather than tightening into a rigid O.
Proper temperature control preserves the delicate sweetness of the shellfish without sacrificing the starch density of the potatoes. Storing components separately before final assembly yields better textural results if meal-prepping for multiple days.
