Alaska Shrimp Soup
Alaska Shrimp Soup Recipe - Delicious & Easy to Make
Introduction
Alaska Shrimp Soup is a comforting and delicious dish that brings the taste of the sea right to your kitchen. This recipe combines the sweetness of pink shrimp with the heartiness of potatoes and the freshness of peas and parsley, creating a soup that's both nutritious and satisfying. Perfect for any season, this soup can be enjoyed as a light lunch or as a starter for a more elaborate dinner. Its creamy texture and rich flavors are sure to make it a favorite among seafood lovers.
History
The origins of Alaska Shrimp Soup can be traced back to the coastal regions of Alaska, where seafood is an integral part of the local cuisine. This recipe has evolved over the years, incorporating ingredients that enhance the natural flavors of the shrimp. Traditionally, it was prepared with freshly caught shrimp and whatever vegetables were on hand, making it a versatile and resourceful dish. Today, it remains a beloved recipe in Alaska and has gained popularity worldwide for its simplicity and delicious taste.
Ingredients
How to prepare
- Combine onion, potato, and butter in a 2 qt (1.89 liter) microwave-proof dish.
- Microwave on high for 4 minutes.
- Add flour and stir to blend.
- Gradually stir in water and microwave on high for 3 minutes.
- Add milk and microwave on high for 1 minute.
- Stir in shrimp, peas, parsley, and salt and pepper to taste.
- Microwave on high for 3 to 4 minutes or until thoroughly heated.
- Saute onion and potato in butter for about 5 minutes.
- Stir in flour and cook for 1 minute.
- Simmer until potatoes are barely tender.
- Stir in milk and heat.
- Add shrimp, peas, parsley, and salt and pepper to taste.
Variations
- For a spicier version, add a pinch of cayenne pepper or a few dashes of hot sauce. You can also substitute the pink shrimp with other types of seafood, such as crab or scallops, for a different flavor profile.
Cooking Tips & Tricks
To ensure the best results when making Alaska Shrimp Soup, consider the following tips and tricks:
- Use fresh or frozen pink shrimp for the best flavor and texture.
- Sautéing the onion and potato before adding the liquids will add depth to the soup's flavor.
- Gradually stirring in the flour helps to prevent lumps and ensures a smooth consistency.
- Adjust the seasoning with salt and pepper according to your taste preferences.
- Garnish with additional parsley before serving for a fresh touch.
Serving Suggestions
Serve Alaska Shrimp Soup hot, garnished with a sprinkle of fresh parsley. It pairs wonderfully with crusty bread or a light salad for a complete meal.
Cooking Techniques
This recipe can be prepared using a microwave for a quick and easy option or cooked on the stovetop for a more traditional approach. Both methods yield delicious results.
Ingredient Substitutions
If you're looking for a dairy-free version, substitute the milk with a plant-based alternative, such as almond or coconut milk. For a gluten-free option, use cornstarch instead of flour as a thickener.
Make Ahead Tips
Alaska Shrimp Soup can be made ahead of time and stored in the refrigerator for up to two days. Reheat gently on the stove or in the microwave before serving.
Presentation Ideas
Serve the soup in a hollowed-out bread bowl for an impressive presentation, or garnish with a lemon wedge and a sprig of fresh dill for a touch of elegance.
Pairing Recommendations
This soup pairs beautifully with a crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the seafood flavors.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat on the stove over low heat, stirring occasionally, until heated through.
Nutrition Information
Calories per serving
A serving of Alaska Shrimp Soup contains approximately 200 calories, making it a light yet satisfying option for those monitoring their calorie intake.
Carbohydrates
A serving of Alaska Shrimp Soup contains approximately 22 grams of carbohydrates. The main sources of carbohydrates in this recipe are the potatoes and peas, which provide energy and fiber.
Fats
This soup is relatively low in fat, with about 5 grams per serving. The use of "I Can't Believe It's Not Butter - light" helps to keep the fat content minimal while still providing a rich flavor.
Proteins
Alaska Shrimp Soup is an excellent source of protein, with about 18 grams per serving. The pink shrimp not only add a delicious taste but also contribute to the soup's protein content, making it a filling and nutritious option.
Vitamins and minerals
This soup is rich in various vitamins and minerals, including vitamin A from the peas, vitamin C from the parsley, and potassium from the potatoes. It also provides calcium and iron, thanks to the milk and shrimp.
Alergens
The primary allergen in this recipe is shellfish (shrimp). Additionally, it contains dairy (milk) and gluten (flour). Individuals with allergies to these ingredients should exercise caution.
Summary
Overall, Alaska Shrimp Soup is a nutritious and balanced dish, providing a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a healthy option that doesn't compromise on taste.
Summary
Alaska Shrimp Soup is a delightful and nutritious dish that combines the best of seafood with comforting flavors. Whether you're looking for a quick lunch or a light dinner option, this soup is sure to satisfy. With its simple ingredients and easy preparation, it's a great way to enjoy the taste of Alaska from the comfort of your home.
How did I get this recipe?
I vividly recall the moment I first laid eyes on this recipe for Alaska Shrimp Soup. It was a chilly winter evening, and I was visiting my dear friend Margaret in her cozy cabin nestled in the Alaskan wilderness. As soon as I stepped inside, I was greeted by the warm and inviting aroma of simmering soup.
Margaret, an avid cook and lover of all things seafood, had spent the day foraging for fresh ingredients in the nearby waters. She proudly presented me with a steaming bowl of shrimp soup, garnished with dill and accompanied by a loaf of freshly baked bread. The first spoonful was a revelation - the delicate flavors of the shrimp, the creaminess of the broth, and the hint of dill all melded together in perfect harmony.
I knew then and there that I had to learn the secret to making this delectable dish. Margaret, seeing my enthusiasm, was more than happy to share her recipe with me. She explained that the key to a truly delicious Alaska Shrimp Soup is in using the freshest ingredients possible - shrimp caught that very day, vegetables just plucked from the garden, and herbs picked straight from the pot.
Over the years, I have refined and perfected Margaret's original recipe, adding my own little twists and adaptations along the way. Each time I make this soup, I am transported back to that cozy cabin in Alaska, surrounded by good friends and the beauty of the great outdoors.
The first step in making Alaska Shrimp Soup is to gather all the necessary ingredients. For this recipe, you will need:
- 1 pound of fresh Alaskan shrimp, peeled and deveined
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 stalks of celery, sliced
- 1 potato, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 tablespoon of butter
- Salt and pepper, to taste
- Fresh dill, chopped, for garnish
In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until fragrant. Add the carrots, celery, and potato, and continue to cook for a few minutes until the vegetables start to soften.
Pour in the broth and bring the mixture to a boil. Reduce the heat and let the soup simmer for about 15 minutes, or until the vegetables are tender.
Add the shrimp to the pot and cook for an additional 3-5 minutes, or until they turn pink and opaque. Stir in the heavy cream and season with salt and pepper to taste.
To serve, ladle the soup into bowls and garnish with a sprinkle of fresh dill. Serve with a side of crusty bread for dipping.
As I sit down to enjoy a steaming bowl of Alaska Shrimp Soup, I am filled with gratitude for the wonderful friends and experiences that have shaped my culinary journey. Each recipe I have learned along the way carries with it a story, a memory, and a connection to the past.
And so, as I take my first spoonful of this delicious soup, I am reminded once again of the beauty and simplicity of good food, shared with loved ones in a warm and welcoming setting. My heart is full, my belly is satisfied, and I am grateful for the gift of cooking and the joy it brings to my life.
Categories
| American Recipes | American Soups | Low-fat Milk Recipes | Non-fat Milk Recipes | Onion Recipes | Pea Recipes | Potato Recipes | Seafood Soup Recipes |