Shrimp Po’ Boy Carrot Cajun Soup



Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 45 minutes


for the shrimp:
12 large shrimp, peeled and deveined
1 tablespoon extra virgin olive oil
1/2 tablespoon Cajun seasoning
1/2 cup fine cornmeal
salt and pepper

for the soup:
4 tablespoons extra virgin olive oil
1 yellow onion, diced
1 lb carrots, peeled and chopped
4 cups chicken stock
1 tablespoon Cajun seasoning
1/2 cup whipping cream
chives for garnish
salt and pepper to taste


for the shrimp:
In a large bowl, combine cornmeal, Cajun seasoning, s&p. Toss the shrimp into the bowl coat the shrimp with the cornmeal mixture. It doesn’t have to be completely covered just enough to get some texture on the shrimp. In a large skillet preheated to medium-high heat, add the olive olive. Working in batches saute the shrimp, about a minute per side. Remove shrimp from skillet and set aside.

for the soup:
In a large Dutch oven, preheated to medium-high heat, add the olive oil, onion, s&p. Saute onion until softened about three minutes. Next, add the carrots and Cajun seasoning. Continue to cook until the carrots have softened about five minutes. Next, add the chicken stock and bring the soup to a boil then to a simmer. Cover and cook for about 15 to 20 minutes. Once cooked, turn off the heat and blend the soup in batches in a blender or use an immersion blender right in the pot. When the soup is to the right consistency, stir in the cream. Ladle the soup into bowls, add the shrimp, and garnish with chives.

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