Chilled Creole Tomato Soup with Gulf Shrimp

Date Added: Nov 4, 2010 Cajun & Creole Soups/Stocks
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Prep Time

30 mins

Cook Time

1 hrs 30 mins

Ready In

2 hrs



*to adjust serving size click on "serving box".


A delicious and refreshing soup of tomatoes, basil and jalapenos then tossed with Louisiana shrimp.


  • 3  Pound(s) Creole Tomatoes
  • 1
  • 1  Each Jalapeno
  • 2
  • 1  Each Basil Stem
  • 3
  • 2  Cup(s) Water
  • 4
  •  To Taste Salt & Pepper
  • 5


    1. Cut all tomatoes into quarters
    2. Cut jalapeno in half
    3. Place jalapeno into a pot and add water, basil stem and a pinch of salt
    4. Bring to a simmer and continue to simmer for 1 1/2 hours.
    5. The natural juices of the tomatoes will release, this is your tomato broth
    6. Pass tomato pulp and remaining through a fine strainer or cheese cloth to remove any sediment
    7. Reserve the liquid and place in refrigerate until cold
    8. Use chilled bowls for plating, pour equally tomato broth into bowl, remove shrimp from marinade and blot of excess marinade with a paper towel
    9. Place four shrimp in each bowl, finish with a garnish of jalapeno slivers

    Louisiana Shrimp


  • 16 Each Louisiana Shrimp, cleaned & deveined
  • 1 Cup(s) Olive Oil
  • 2 Each Jalapenos
  • 2 Table Spoon(s) Red Wine Vinegar
  • 1 Each Stem of Basil
  • Directions

    1. Grill shrimp quickly until medium rare
    2. Place shrimp in a bowl with olive oil, red wine vinegar, basil, and juice of one jalapeno
    3. The marinade will continue to cook the shrimp and infuse flavors
    4. Cover and refrigerate

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