My husband made us an epic shrimp and crab boil this past 4th of July weekend. Oddly (like extremely, outrageous, oddly), I already had the recipe for Shrimp Boil Soup on the docket to share before he even announced his plans! Let me be clear – we live in Iowa. Land of no-low-country boils, yet we both had roughly the same idea at the same exact time. Weee-ird! Anyway, not important. What IS important is that no matter where you live, you can have the taste of a low-country shrimp boil at home with this fresh and fantastic soup recipe that’s full of flavor and spice.
Spicy andouille sausage (or kielbasa if you’re sensitive to spice and/or serving to kiddos,) is sauted with fresh sweet corn and Old Bay seasoning then simmered with creamy red potatoes and tender shrimp before being ladled into bowls and topped with a drizzle of lemon juice. This light and brothy soup recipe is full of vegetables and protein, making it a filling and complete meal in a bowl. I can’t wait for you to try it!
Start by slicing andouille sausage into rings, or again, kielbasa for a mild sausage. I like Johnsonville’s version of both kinds. Add the sausage and chopped shallot to extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Saute until the sausage begins to brown then add the kernels from 2 ears sweet corn and saute for an additional 2 minutes to slightly soften the corn.
Next add Old Bay seasoning and gluten free chicken broth. Turn the heat up to high to bring the soup to a boil then add chopped red potatoes. Lower the heat to medium then simmer until the potatoes are tender, 10-15 minutes.
Last step is to add 51/60 count raw, peeled shrimp.
FYI: this size of shrimp rarely comes deveined, because it usually doesn’t need it, though if you see a few shrimp that need cleaned, go ahead and do that before adding to the soup pot.
Remove the pot from the heat then place a lid on top and let the heat of the broth cook the shrimp through. This will result in super tender shrimp vs overcooked, rubbery shrimp. Once the shrimp is cooked through, taste then add more Old Bay if needed.
Ladle the soup into bowls then top with chopped chives or parsley for a little color, and serve with lemon wedges so everyone can add as much as they like – it really adds to the flavor of each bowl. Also know that this soup is fantastic ladled over a scoop of cooked white rice, gumbo-style. However you serve it, I know you’re going to love it! Enjoy!
More Seafood Dinner Recipes
Shrimp and Asparagus Smoked Salmon Garlic Herb Butter Pasta with Roasted Shrimp Shrimp and Wild Rice Skillet Salmon Provencal Spicy Shrimp Soup Easy Seafood Stew
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