Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

Creamy Shrimp Creole Soup with Bacon Cornmeal Dumplings
If you are looking for the perfect Mardis Gras inspiration, Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings could not be a more perfect choice to round out your celebration.

The gorgeous color is the first giveaway to the over the top flavor. By using all the right ingredients, salt and pepper aren’t even necessary…it tastes fantastic as is, and by the way, it is spicy.

We always have a few Mardis Gras dishes this time of year but don’t nearly indulge in all the flavors of the South often enough. They really awaken your taste buds.

Don’t worry if you’ve never made dumplings before, they are so easy to throw together, a couple imperfect rolls and they are good to go.

Creamy Shrimp Creole Soup with Bacon Cornmeal Dumplings  So Yummy
The dumplings take on the color of the soup and have a nice smoky flavor with the addition of bacon. 

I hope you’ll give it a try!

Print Recipe

Creamy Shrimp Creole Soup with Bacon-Cornmeal Dumplings

Recipe from: Soup Created by Cathy Pollak for NoblePig.com Dumplings from Cooking Light Magazine | Serves: Makes 6 cups and 12 dumplings

Ingredients

For the soup:

  • 3/4 pound raw large shrimp, deveined and tails removed
  • 4 slices thick cut bacon, diced
  • 1-1/2 cups celery, diced
  • 1 cup yellow onion, diced
  • 1 Tablespoon garlic, minced
  • 1/3 cup all-purpose flour
  • 3-1/4 cups chicken stock
  • 3/4 cup V-8 juice, original flavor
  • 1 can (14.5 ounces) diced tomatoes
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons Tabasco
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1/2 teaspoon cayenne
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1/4 cup scallions, minced

For the dumplings:

  • 3.4 ounces (about 3/4 cup) all-purpose flour
  • 1/3 cup finely chopped green onions
  • 1/4 cup yellow cornmeal
  • 1/4 teaspoon baking soda
  • 2 Tablespoons chilled butter, cut into pieces
  • 1/2 cup buttermilk

Directions

  • Cook chopped bacon in a Dutch oven over medium heat until crisp. Remove half the cooked bacon from the pan and 1 Tablespoon drippings (keep separate), reserve this for the dumplings.
  • Add celery and onion to the remaining bacon and drippings and cook until softened, about 5 minutes. Add garlic and saute for 30 seconds more. Whisk in flour and cook until incorporated, about 1 minute.
  • Stir in stock, V-8, tomatoes, lemon juice, Worcestershire, Tabasco, thyme, sugar, cayenne and a bay leaf. Bring to a boil, cover and turn down to a simmer for 15 minutes while it thickens. Add heavy cream after the soup has simmered its 15 minutes.
  • Meanwhile, for the dumplings, combine flour, green onions, cornmeal and baking soda; whisk together. Cut butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add bacon, reserved 1 Tablespoon of drippings and buttermilk; stir until a moist dough forms. Gently divide mixture into 12 equal portions.
  • After soup has simmered for 15 minutes, drop dumplings, 1 at a time into pot. Cover and cook 8 minutes, carefully turning them halfway through the 8 minutes. Add shrimp and cook for three more minutes or until shrimp are opaque in color.
  • Garnish each bowl with parsley and scallions.
  • ~If you think this might be too spicy for you, only add 1/2 of the Tabasco and cayenne at first. Taste to determine if you want to add more.
Creamy Shrimp Creole Soup with Bacon Cornmeal Dumplings  Take a Big Bite
Here is a bite-sized piece of the dumplings, the perfect addition to this soup.

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Post a Comment

15 Comments

  1. Dave 2

    Wow! That looks amazing. I love spicy shrimp and dumplings, so this recipe is going on the short list of dishes I need to make soon. Thanks for sharing!

  2. Erica 3

    Sounds delish. I think I only need thaw some shrimp and pick up some green onions at the grocery store in order to have everything to make this.

  3. Tracey 4

    oh goodness, I just used my shrimp up last night … if my husband knew this was going to be coming on the blog he would have wanted this! Looks like I’ll be getting some more shrimp!

  4. I made this recipe tonight. It came together so easily and was the perfect thing for a cold night in February. Especially the Saturday before Fat Tuesday!!!! We did not find it too spicy at all. Shrimp on sale at Fresh Market every Saturday this month so we might have it again next weekend. Was also beautiful in the bowl. Too hungry to take a picture. We paired it with Tasting Pour’s version of the Sazerac and it was perfection. link to tastingpour.blogspot.com

  5. Carol 6

    I just made this for dinner for my family!! I served it over brown rice because I was not sure that I would have enough. I was worried that the rice might take away from the dish. BOY WAS I WRONG!! My family could not get enough of it!!! I’m so glad that I made this dish!!! SO GOOD!!

  6. Kate 7

    This looks fabulous! The dumplings are intriguing…I must give this a try. Thank you!

  7. Sarah Park 8

    No matter how picky my partner is when it comes to food, I am very certain that he will love this.

  8. This really sounds good! I’ve never had the cornmeal dumplings. I bet they were delicious. Hope that you had a great trip!

  9. Pat 10

    We had this last night for Mardi Gras, and it was awesome. I used a cookie scoop to drop the dumpling batter directly into the pot, which worked great. I only had about 1/3 lb of shrimp, but the sauce was so good it didn’t matter. Thanks for a wonderful recipe!

  10. Kim in MD 11

    This looks delicious!

  11. I made this tonight, and it was fantastic. Things almost went awry when I only had half the Worcestershire, but I made up the difference with a tbsp of HP, and simply left out the extra sugar. Other than that, the only changes I made were to use fresh herbs (a combo of thyme and marjoram), and to blend the soup with an immersion blender prior to adding the dumplings and shrimp, which gave the soup a smoother texture. I also added a pinch of salt to the dumplings, because I was using unsalted butter.

    Everything was scrumptious – thanks for the recipe!

  12. Kathy 13

    Outstanding!!! Followed the recipe exactly and it couldn’t have been better. Recipe made more dumplings than necessary since my husband won’t eat dumplings, but next time I will only do half as many; I loved the dumplings! This is definitely going to be one of my regular fall/winter regulars. Usually have everything on hand and fresh shrimp is easy to come by in the Carolinas. Will be making it again soon.

  13. Anna 14

    I had this recipe saved in a folder and just came across it again, so I finally made it. Oh my goodness, I can’t believe I’ve been missing out for all these months! It was AMAZING! It had a great Creole flavor and I loved the kick. The dumplings were to die for! I made it a little lighter by only using 1 and a half pieces of thick bacon for the dumplings/veggie cooking grease and using light buttermilk. Then at the end I microwaved two pieces of precooked bacon and crumbled those up in the soup. It was so filling that I couldn’t even finish one bowl. I’m so excited to have this new recipe, thank you!

  14. Melinda Rhodes 15

    This sounds terrific – a must try.

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