Savory Shrimp Soup Shooters

By Coleen McCrea Katz
September 24, 2012
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Author Notes:

This is a great appetizer or hors d'oeuvre. It's quick and easy to make but it looks and tastes like it was really complicated and took hours.

Coleen McCrea Katz

Serves: 12

  • 1 tablespoon Butter
  • 1 cup Mushrooms sliced
  • 1/2 cup Onion chopped
  • 1 cup Chicken Broth
  • 1 pound pre-cooked Shrimp cut into small pieces
  • 1 cup Instant Rice, uncooked
  • 1 pint Heavy Cream
  • 2 cups Frozen Corn
  • 2 tablespoons Corn Starch
  • 1 tablespoon Fresh Basil chopped
  • 1 tablespoon Fresh Dill chopped
  • 1/2 teaspoon Seasoning Salt
  • 1/2 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Sour Cream
  • 6 pieces white bread toasted, cut into hearts and then cut in half
  1. In a large dutch oven, melt butter.
  2. Add onion and mushrooms and saute until soft, about 2 minutes.
  3. Next add chicken broth, shrimp, rice, cream, corn, cream cheese. Add all spices. Cook and stir frequently until it comes to a simmer, about 5 minutes.
  4. Continue to simmer for about 5 more minutes.
  5. Spoon into shooter glasses and top with toast point croutons.

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