18 shrimp soup recipes

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Chilled avocado soup with shrimp, buttermilk, lemon, and garlic blended silky smooth. A no-cook cold soup that's creamy, tangy, and elegant for summer entertaining.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

Greenbow County okra gumbo simmers shrimp and crab in a deep chocolate-brown roux with okra, tomato, and the holy trinity. A Louisiana-style seafood gumbo served ladled over hot rice.

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

Seafood gumbo loaded with shrimp, crab, and five pounds of okra smothered with tomatoes, garlic, and hot sauce. An authentic okra-thickened Cajun gumbo, no roux needed.

Fresh corn seafood chowder: Louisiana-style chowder with crab, shrimp, crawfish tails, sweet corn, and bacon in a half-and-half broth. Rich one-bowl seafood feast.

Seafood gumbo built on a butter-flour roux with shrimp, okra, tomatoes, chili powder, and Worcestershire, served over rice with filé powder. Where Louisiana bayou meets Texas ranch country.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Louisiana-style shrimp and chicken gumbo with smoked sausage, the holy trinity, and a dry-roasted oven roux. No-mess deep brown roux that drives serious Cajun flavor.

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe