Creamy Shrimp Creole Soup

Let me begin by putting this FIRST....IF YOU DO NOT LIKE SPICY FOOD...then HALF the Tabasco & cayenne.  This will eliminate the whiny wimps from commenting how "SPICY" it is.  Personally, I loved it & didn't find it too spicy.  But, some people (I won't name names) who grew up Down South & spent 20 years in the Marine Corps obviously are a bit more sensitive to the "seasoning".  (rolling my eyes)

Shopping List:

1 bag of medium sized cooked shrimp (thaw & take the tails off those puppies!)

4 slices of thick cut bacon (or more if you like)

1 1/2 cups of diced celery

1 large diced onion

Garlic

1/3 cup of all-purpose flour

3 1/4 cups of chicken stock

3/4 cups of V-8 juice (original NOT spicy)

1 can (14.5 oz) of fire-roasted tomatoes

2 Tbsp of lemon juice

2 Tbsp of Worcestershire sauce

2 Tbsp of Tabasco

1 tsp of dried thyme

1/2 tsp of cayenne

1 bay leaf

1/2 cup of heavy cream

1/4 cup chopped fresh parsley

1/4 cup minced scallions

. 

Cook your bacon in the skillet.  Remove.  Add celery & onions & cook until softened...about 5 minutes.  Add garlic & saute for about 30 seconds more.  Whisk in flour & cook until incorporated...about 1 minute.

In a pot, combine stock, V-8, tomatoes, lemon juice, Worcestershire, Tabasco, thyme, cayenne & bay leaf.  Bring to a boil & then let simmer 15 minutes.  Add heavy cream after 15 minutes & stir.  

Now, I wasn't serving this until the next day...so, I popped the lid on it & let it marry over night.

The next day, I heated the soup & whipped up some yummy Bisquick drop biscuits.  I use the recipe on the box, but I added shredded cheddar cheese, scallions, the bacon from the day before, cracked black pepper & garlic powder.  It take a wee bit more milk when you add all these ingredients.  Then pop them in a 450 degree oven for 10 minutes.  I set mine on parchment paper...but, you don't have to.  I like to...it makes me feel all "Martha Stewarty".

Once the soup is heated through, I add the shrimp.  Don't add the shrimp until about 5-6 minutes before your ready to eat or they cook too much & can get rubbery.  We landlocked folks have a tendency to overcook our seafood.

Your drop biscuits should be ready to go about the same time...Oh. My. Word.  I could have eaten the entire pan.  But, I practiced self-control. 

Sprinkle the soup with scallions & parsley. 

So yummy!  The flavor bursts in your mouth. 

Recipe Credit:  Noble Pig (with a few tweaks by me...Noble Pig serves the soup with bacon-cornmeal dumplings.  I just didn't have the time, so I improvised with the drop biscuits.  If you want the recipe for the dumplings...you can google the soup name!)