Shrimp and Corn Soup
SERVES: 12-16

COMMENT: Long before lake and gulf shrimp were available to Louisianans, river shrimp were in great supply. Many dishes featured this unique ingredient, but none more famous than the Creole Style Sweet Corn and Shrimp Soup. The marriage of these items came about because of our friendship with the native American Indians and their gift of corn.

Mamere (grandmother) made the best corn and shrimp soup, period! Many days my brothers and I would sit around her large kitchen table peeling river shrimp and pulling the silk from the freshly picked corn. Using an "Old Hickory" knife, she would remove the kernels from the cobs and then the secret to her tasty recipe was revealed. She would boil the corn cobs with the shells of the river shrimp in a large pot, seasoned with yellow onions, celery, garlic and one hot pepper. The aroma was incredible. This secret stock was then strained through her old bent colander. The results of her labor still linger on in my memory, so many years later. I have taken the liberty to use canned corn in place of fresh in this recipe.


  • ½ cup dried shrimp
  • 1 pound small (70-90) shrimp, peeled and deveined
  • 5 cans (15 ounces) Whole Kernel Corn
  • 5 cans (15 ounces) Cream Style Corn
  • 1 stick butter
  • 2 cups diced onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • ¼ cup minced garlic
  • 2 cans (15 ounce) Stewed Tomatoes
  • 1 can (10 ounce) Rotel
  • 2 cans (5 ounce) V-8 Juice
  • Season All to taste
  • granulated garlic to taste
  • black pepper to taste

In a large sauce pot, melt butter. Add onions, celery, bell pepper and garlic and sauté until onions are transparent, about 3-5 minutes. Add raw shrimp and sauté until they are just pink. Add all canned ingredients and dried shrimp. Season to taste using Season All, granulated garlic and pepper. Bring to a boil, reduce to simmer and cook for approximately 45 minutes. Add additional seasonings or water if necessary.

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