Big Ed’s Cajun Shrimp Soup

Big Ed’s Cajun Shrimp Soup

Growing up in the south, my mom used to make this soup on a regular basis. It’s a hearty and flavorful soup that is perfect for these colder months. I hope you enjoy it as much as we do!
Big Ed’s Cajun Shrimp Soup Recipe:

prep: 15 mins cook: 25 mins total: 40 mins Servings: 6 Yield: 6 servings


¼ teaspoon red pepper flakes

1 clove garlic, minced

hot pepper sauce to taste

½ cup chopped green bell pepper

1 tablespoon butter

¼ teaspoon dried thyme

3 cups tomato-vegetable juice cocktail

½ teaspoon salt

1 (8 ounce) bottle clam juice

¼ cup sliced green onions

¾ pound fresh shrimp, peeled and deveined

¼ teaspoon dried basil

½ cup water

½ cup uncooked long-grain white rice

1 bay leaf


Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender.

Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce.

Nutrition Facts:

Per Serving: 163 calories; protein 13.8g; carbohydrates 19.6g; fat 3.2g; cholesterol 92.5mg; sodium 722.3mg.

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