Shrimp Ham And Escarole Soup Recipes

SOUTHERN HAM AND SHRIMP SOUP

Steps:

• Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
• Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
• Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.

ESCAROLE SOUP

Steps:

• Heat the olive oil in a stockpot over medium heat. Cook the sausage in the oil until evenly browned, 5 to 10 minutes. Add the chicken broth, beans, escarole, and tomato sauce; simmer another 15 to 20 minutes.

SHRIMP AND HAM ALFREDO

Steps:

• In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.

PASTA WITH ESCAROLE AND SHRIMP

Steps:

• In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add escarole and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
• In a large skillet, heat oil over medium-high. Add garlic and cook 30 seconds. Add shrimp, season with salt, and cook until opaque throughout, 4 minutes. Add pasta mixture and 1/4 cup pasta water and cook, stirring, 1 minute. Stir in yogurt, feta, and dill. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

HAM BONE CORN SOUP WITH SHRIMP

Steps:

• Simmer hambone in water to cover with the carrot and the quartered onion for about one hour. This can be done the day before or even days before.
• Remove hambone and reserve any ham bits. Toss hambone away.
• Place liquid in fridge overnight or until all fat rises and hardens at the top.
• Remove fat.
• Heat till warm and strain.
• Return to pot.
• Sautee shallot or onion.in butter.
• Add to liquid.
• Add both cans of corn.
• Add thyme.
• If a creamier soup is desired, break down some of the corn with immersion blender or transfer to blender and blend to desired consistency and return to pot.
• Bring to low boil and reduce heat.
• Add shrimp and cook for three minutes.
• Add cream or half and half.
• Pepper to taste.
• Add salt if needed. Taste first! Hambone aleady contributed salt.

WARM SHRIMP AND ESCAROLE SALAD

Steps:

• Heat oil and butter in a large skillet over medium heat. Add anchovies and cook, mashing with the back of a spoon, until anchovies dissolve and a paste forms, about 3 minutes. Add garlic and capers; cook, stirring constantly, until garlic is fragrant but not brown, about 1 minute.
• Increase heat to medium-high. Add radishes and cook, tossing often, until crisp-tender, about 3 minutes. Add shrimp; cook, tossing occasionally, until just cooked through, about 4 minutes.
• Add half of escarole and toss until beginning to wilt, about 1 minute. Add remaining escarole and toss until wilted, about 1 minute more. Remove from heat.
• Add Parmesan and lemon juice. Season with salt and pepper; toss to combine.