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Nothing says New Orleans, Mardi Gras or Fat Tuesday like a giant po'boy, served piping hot with a heavy drizzle of thick remoulade. We've decided to add a more gourmet twist to this sub by deconstructing it and turning it into a luscious, creamy, five-star soup.
This soup is perfect for a fancier Mardi Gras soiree or to enjoy after a freezing day of collecting beads and drinking hurricanes. To lighten it up, use light cream or low-fat milk. Either way you make it, it'll become an instant classic for your Fat Tuesday menu!
Serves about 4
For the creamy soup:
1 cup fish or vegetable stock
1/4 cup chopped shallots
1 garlic clove, minced
4 cups heavy cream
6 tablespoons butter
3 tablespoons flour
2 tablespoons Cajun seasoning
For the crispy shrimp:
About 16 large shrimp
1 cup breadcrumbs
1/4 cup milk
1 egg, beaten
1 tablespoon Cajun seasoning
2 tablespoons chopped basil or parsley
Salt and pepper
Preheat oven to 375 degrees F. Spray a baking dish with nonstick cooking spray.
To make the shrimp, mix the egg and milk together and pour into a shallow bowl. Mix the breadcrumbs, Cajun seasoning, salt, pepper and basil/parsley together in a shallow bowl. Dip each shrimp into the milk/egg mixture and then liberally coat in the breadcrumbs. Place in the baking dish.
Bake shrimp for 20 minutes, or until crumbs are golden brown.
To make the creamy soup, bring stock to a simmer in a medium saucepan. In another skillet, heat the butter. Add onions and cook until fragrant, about 3 minutes. Stir in the flour. Add flour/onion mixture to the stock. Gradually add the cream, whisking after each addition. Reduce heat to low and, stirring constantly, let soup thicken, about 5-6 more minutes.
Pour soup into bowls. Garnish with chopped basil/parsley and 4 pieces of crispy shrimp. Serve with crusty bread.