Using only 10 simple ingredients and taking barely 30 minutes to cook, you really can’t go wrong. That’s what I love so much about soups – it’s literally as simple as tossing a few things into a pot of water, and through boiling it turns into a delicious meal with such amazingly complex flavor. Soup…amirite?
🥘 ingredients
You will need:
- vegetable broth
- shrimp
- smoked sausage
- baby potatoes
- baby corn
- brown onion
- tomatoes
- garlic cloves
- lemon
- cajun seasoning
- salt and pepper
🔪 instructions
- Sauté the onions in a knob of butter until soft.
- Add all the rest of the ingredients, apart from the shrimp, and boil for approximately 30 minutes [ensure that the potatoes are soft by poking them with a fork].
- Add the shrimp and boil for another 2-3 minutes, until the shrimp is cooked.
- Serve and enjoy!
📋 recipe
Ingredients
- 6 cups • vegetable broth
- 2 cups • small shrimp [peeled and deveined]
- 2 cups • sliced smoked sausage [your choice]
- 2 cups • baby potatoes [cut them into bite sized pieces if too big]
- 2 cups • baby corn [cut into bite-sized chunk. use 2 cups of corn kernels instead if desired]
- 1 • small brown onion [diced]
- 2 • tomatoes [diced]
- 2 • garlic cloves [minced]
- juice of 1 small lemon
- 2 tablespoon • cajun seasoning
- to taste • salt and pepper [if needed]
Instructions
- Sauté the onions in a knob of butter until soft.
- Add all the rest of the ingredients, apart from the shrimp, and boil for approximately 30 minutes [ensure that the potatoes are soft by poking them with a fork].
- Add the shrimp and boil for another 2-3 minutes, until the shrimp is cooked.
- Serve and enjoy!
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Mira says
This is a great recipe for a shrimp boil soup! I used this as a base for what I did. The changes I made amplified the dish for me. I used shrimp which were not peeled. I peeled the shrimp and then boiled the peels with all of the other ingredients to give more flavor to the broth. I removed the shrimp shells from soup when I was completely done cooking. I used a combo of chicken and veggie broth (Better than Bouillon brand). I used frozen kernel corn instead of baby corn. I didn’t pay attention to any of the measurements; I just eyeballed everything. I did not use the lemon although I might squeeze a bit on my individual bowl and try it out. I added some spices not included in this recipe such as a dash of: celery salt, celery seed, oregano, black peppercorns, dried sage, and white pepper. Be sure to not overcook the shrimp (you might be able to get away with turning off the pot and then adding shrimp, letting the hot broth cook them, esp if you’re using a cast iron pot like I did which retains a lot of heat even after pot is off). When I reheat, I will not reheat entire pot, but I will do this by bowl/individual serving to avoid cooking shrimp more. This will taste even better on day 2. Love this recipe. Thank you!